Basil Thai Chicken

• 2 tablespoons chili oil
• 2-3 cloves garlic
• 3 hot chile peppers
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 1/2 teaspoons white sugar
• 1 teaspoon black pepper
• 5 tablespoons oyster sauce/fish sauce
• 1 tablespoon soy sauce
• 1 cup chopped onions
• 1 zucchini, sliced
• 1 bunch fresh basil leaves

1. Heat the oil in a wok or skillet over medium-high heat.
2. Add garlic and chile peppers and cook until golden brown.
3. Mix in chicken and sugar, and season with black pepper. Cook until chicken is no longer pink, but not done.
4. Stir in oyster sauce and soy sauce. Mix in onions, and continue cooking until onions are tender and chicken juices run clear. Add zucchini, cook to desired doneness.
5. Remove from heat, and mix in basil. Let sit 2 minutes before serving.
6. Serve over rice, or noodles.

chili oil, garlic, peppers, skinless, white sugar, black pepper, oyster saucefish sauce, soy sauce, onions, zucchini, fresh basil

Taken from www.epicurious.com/recipes/member/views/basil-thai-chicken-50154687 (may not work)