Cut the chicken into bite-sized pieces. Roughly cut up the bell peppers. Slice the chili peppers. Tear up any big basil leaves.
Put the oil (not listed in the ingredient list), chili peppers and (if using chopped garlic) garlic in a frying pan, and turn on the heat.
If you prefer this to be slightly spicy, cut the chili peppers in half and take out the seeds before adding to the stir fry.
When the oil is fragrant, add the chicken.
When the chicken is halfway cooked, add the bell peppers. Add the mirin and stir fry to evaporate the alcohol.
Add the 〇 seasoning ingredients and mix them in. Turn off the heat, add the 2 basil leaves, and it's done.
I've flavored this very well so that it goes well with plain rice. If you add the 3 soy sauce, reduce the oyster sauce.
Story Behind this Recipe
I like Thai food and make it often for lunch. I usually make this dish with everyday ingredients.
1: If you finely chop the garlic, add it at the start. If you use grated garlic, add it at the end after turning the heat off. 2: Basil leaves turn black when heated, so add it at the end after turning the heat off. 3: If you like fish sauce, I recommend seasoning with just nam pla and oyster sauce.