Serves: 4
Prep: 5 mins
Cook: 10 mins


Nutrition per serving:

584 kcal 

24g Fats 

55g Carbs 

37g Protein


   What you need :     

• 1 cup (185g) Jasmine rice, uncooked

• 2 tbsp. olive oil

• 3 tbsp. oyster sauce

• 2 tbsp. soy sauce

• 2 tbsp. fish sauce

• 2 tbsp. sugar

• 1 red bell pepper, sliced

• 1 ½ cup (225g) green beans

• 1 ½ lb. (680g) chicken breast, finely chopped

• 4 shallots, chopped

• 4 cloves garlic, sliced

• 4 chilies, finely chopped

• 1 cup. (25g) Thai basil leaves, torn (or normal basil)

  What do you need to do :     

  • Cook rice according to instructions on the packaging.   Heat the oil in a wok or heavy, high-walled skillet over high heat.   Whisk together the oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.   

  • Add the bell pepper and green beans to the hot wok and stir-fry for one minute. 

  • Next add in the chicken and cook, until beginning to brown, about 2-3 minutes.   Stir in the shallots, garlic, and chilies. 

  • Cook for about 1 min until fragrant. Then, pour in the earlier prepared sauce. 

  • Continue to cook for 1-2 more mins until the sauce begins to glaze.   

  • Stir in the Thai basil leaves (or regular basil) and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly reduced. 

  • Serve with rice.