Thai Basil Chicken Bowls

Instructions

1. Prepare the sauce
   In a small bowl, combine the oyster sauce, fish sauce, soy sauce, and brown sugar. Stir until the sugar is dissolved and set aside.
2. Cook the aromatics
   Heat the vegetable oil in a large wok or skillet over high heat. Add the minced garlic and sliced chilies, and stir-fry for 30 seconds until fragrant but not browned.
3. Cook the chicken
   Add the sliced chicken to the wok and stir-fry for 3-4 minutes until the chicken is nearly cooked through and starting to brown around the edges.
4. Add vegetables
   Add the sliced bell pepper and onion to the wok. Continue to stir-fry for about 2 minutes until the vegetables begin to soften but still maintain some crispness.
5. Combine with sauce
   Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything in the sauce and cook for another minute to allow the flavors to meld together.
6. Add the basil
   Turn off the heat and add the Thai basil leaves to the wok. Stir quickly to incorporate the basil, allowing it to wilt from the residual heat. The basil should remain vibrant green.
7. Assemble the bowls
   Divide the cooked jasmine rice among four serving bowls. Top each bowl with a portion of the Thai basil chicken mixture. If using, place a fried egg on top of each bowl.
8. Garnish and serve
   Serve the bowls immediately with lime wedges on the side. Squeeze lime juice over the dish just before eating for a bright, fresh flavor.