Thai Basil Chicken

• 1 12 lbs chicken thighs, boneless, skinless, cut into bite sized peices
• 1 small red bell pepper, large chopped
• 1 small green bell pepper, large chopped
• 1 small onion, large chopped
• 3 -4 jalapenos, thinly sliced (you can remove the seeds for less heat)
• 6 -7 green onions, large chopped
• 14 cup Thai basil, chopped (regular basil can be substituted)
• Thai chile (I use about 12-15)
• 3 tablespoons sesame oil
• 14 cup oyster sauce
• 3 -4 tablespoons water
• 1 dash five-spice powder
• steamed rice, for serving

1. Important: when stir-frying have all meats and vegetables cut and have on hand and ready for the wok (or cast iron skillet).
2. Heat wok or cast iron skillet and add 2 tbsp sesame oil.
3. Add chicken to hot oil and stir until cooked through.
4. Remove chicken to a medium bowl.
5. Add remaining tbsp of sesame oil and then add vegetables and basil.
6. Stir fry until crisp-tender.
7. Add to bowl with chicken.
8. Deglaze the pan with oyster sauce and water.
9. Add thai chilis and dash of five spice powder, stir.
10. Add vegetables and chicken back into wok with sauce.
11. Stir.
12. Serve over steamed rice.

chicken, red bell pepper, green bell pepper, onion, green onions, basil, chile, sesame oil, oyster sauce, fivespice powder, rice

Taken from www.food.com/recipe/thai-basil-chicken-413536 (may not work)