Preparation

• 1.

  Heat the vegetable oil in a large skillet over medium-high heat.

• 2.

  Add the minced garlic and chilies, sautéing for about 30 seconds until fragrant.

• 3.

  Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.

• 4.

  Stir in the red bell pepper and snap peas, cooking for an additional 3-4 minutes until the veggies are tender-crisp.

• 5.

  In a bowl, mix the soy sauce, fish sauce, oyster sauce, and sugar. Pour this sauce over the chicken and vegetables, stirring to combine well. Cook for another 2-3 minutes until everything is well coated and heated through.

• 6.

  Remove from heat and fold in the Thai basil leaves, allowing them to wilt slightly from the residual heat.

• 7.

  Serve the basil chicken over a bed of quinoa, garnished with chopped cilantro and lime wedges on the side.