Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, sliced thinly
  • 2 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil (canola or peanut oil)
  • 3 cloves garlic, minced
  • 1 inch ginger, minced or grated
  • 1 bell pepper (red or yellow), sliced into strips
  • 1 cup snap peas or snow peas
  • (roughly half a cup, loosely packed) fresh Italian basil leaves, chopped
  • 3 tbsp oyster sauce
  • 2 tbsp hoisin sauce
  • Pinch of red pepper flakes (adjust to taste)

Instructions:

  1. In a bowl, combine the sliced chicken breast with soy sauce, cornstarch, and sesame oil. Mix well until all pieces are coated. Let it marinate for at least 10 minutes while you prepare other ingredients.
  2. Gather all your ingredients before starting to cook. This includes mincing garlic and ginger, slicing bell peppers, and washing snap peas.
  3. Heat a large wok or non-stick skillet over medium-high heat until hot.
  4. Add vegetable oil to the pan and swirl to coat evenly. Once hot but not smoking, add marinated chicken in a single layer without overcrowding. Allow it to sear on one side for about two minutes before stirring frequently until cooked through (about another minute). Remove from pan and set aside.
  5. In the same pan , add more oil if necessary ; then add minced garlic and ginger first for about thirty seconds until fragrant but not burnt.
  6. Toss in bell pepper strips and snap peas; stir-fry for roughly two-three minutes until they are tender-crisp.
  7. Return cooked chicken back into the pan along with chopped Italian basil leaves.
  8. In a small bowl mix oyster sauce , hoisin sauce ,and red pepper flakes together before pouring over everything in your wok.
  9. Stir well for an additional minute so that everything is coated nicely with sauces while ensuring basil wilts slightly but retains flavor.
  10. Serve immediately over steamed rice or noodles!