Ingredients & Substitutes

Instructions

1. 1

   Slice 1.5 lbs of boneless, skinless chicken thighs into bite-sized pieces and set aside; then slice 8 oz of shiitake mushrooms, 1 medium red bell pepper, 1 medium yellow bell pepper, and 1 large yellow onion.

2. 2

   In a small bowl, whisk together 3 tbsp of low-sodium soy sauce, 1 tbsp of fish sauce, 1 tbsp of oyster sauce, 1 tbsp of brown sugar, and 1 tbsp of sambal oelek to create the sauce.

3. 3

   Heat 2 tbsp of vegetable oil in a large wok or skillet over medium-high heat, then add 4 minced garlic cloves and 1 inch of grated fresh ginger, stirring for 30 seconds until fragrant.

4. 4

   Add the prepared chicken to the wok and cook for 5-7 minutes, stirring occasionally, until it is browned on all sides and mostly cooked through.

5. 5

   Stir in the sliced shiitake mushrooms, red bell pepper, yellow bell pepper, and yellow onion, cooking for 3-5 minutes until the vegetables begin to soften.

6. 6

   Pour the prepared sauce over the chicken and vegetables, stirring well to coat everything evenly, and simmer for 2-3 minutes until the sauce slightly thickens.

7. 7

   Remove the wok from the heat and stir in 1 cup of fresh Thai basil leaves and 1 tbsp of fresh lime juice just until the basil wilts, then serve immediately with rice if desired.