Thai Basil Chicken Stir-Fry with Jasmine Rice

Rinse 1.5 cups jasmine rice under cold water until the water runs clear. Add to a medium pot with 2.25 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

While the rice cooks, trim and cut 1.5 pounds chicken thighs into 1-inch pieces. Pat dry with paper towels.

Mince 4 cloves of garlic. Slice 3 Thai chilies thinly (remove seeds for less heat if desired). Julienne 1 red bell pepper. Slice 1 yellow onion into thin wedges.

In a small bowl, combine 2 tablespoons oyster sauce, 1 tablespoon fish sauce, 1 tablespoon soy sauce, and 2 teaspoons brown sugar. Stir until sugar dissolves.

In another small bowl, make a slurry by mixing 1 teaspoon cornstarch with 1 tablespoon water.

Pick Thai basil leaves from stems to measure 1.5 cups. Cut 1 lime into wedges.

Heat a wok or large skillet over high heat. Add 2 tablespoons vegetable oil. When oil is shimmering, add chicken pieces in a single layer (work in batches if needed). Cook undisturbed for 2 minutes until golden, then stir-fry for another 3-4 minutes until cooked through. Transfer to a plate.

Add remaining 1 tablespoon oil to the wok. Add garlic and chilies, stir-frying for 30 seconds until fragrant.

Add bell pepper and onion, stir-frying for 2-3 minutes until slightly softened but still crisp.

Return chicken to the wok. Pour in the sauce mixture and bring to a simmer.

Add the cornstarch slurry and stir for 1 minute until sauce thickens slightly.

Turn off heat and immediately add Thai basil leaves, stirring until just wilted, about 30 seconds.

Fluff the jasmine rice with a fork and divide among four plates. Serve the Thai basil chicken over rice with lime wedges on the side.