Thai Basil Chicken

• 2 Tablespoons Light Cooking Oil
• 6 Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces
• 1 Tablespoon Finely Chopped Garlic
• 1 Tablespoon Finely Chopped Ginger
• 1 Large Onion, Thinly Sliced
• 1 Red Pepper, Stem And Seeds Removed, Thinly Sliced
• 1 Green Pepper, Stem And Seeds Removed, Thinly Sliced
• 1/2 teaspoons White Pepper Powder
• 2 Tablespoons Light Soy Sauce
• 13 cups Fresh Thai Basil, Roughly Torn (more Or Less As Desired)
• Salt And Pepper, to taste
• Cooked Rice, For Serving

1. Heat half of the oil in a large wok on high heat.
2. Add chicken and stir-fry for 2-3 minutes till lightly browned.
3. Remove chicken from wok and set aside.
4. Add the remaining oil and add garlic and ginger.
5. Stir-fry for a few seconds till fragrant.
6. Add in onions and peppers and stir-fry for a minute or two till onions become transparent.
7. Add the browned chicken and white pepper, and stir fry to mix everything well.
8. Add in soy sauce and fresh basil and stir-fry for another minute or two.
9. Season with salt and pepper, and serve warm with a side of rice.

oil, chicken, garlic, ginger, onion, red pepper, green pepper, white pepper, soy sauce, fresh thai basil, salt

Taken from tastykitchen.com/recipes/main-courses/thai-basil-chicken-4/ (may not work)