Thai Sauteed Chicken with Basil Leaves

• 2 Tablespoons Canola Oil
• 1/2 cups Onion, Sliced
• 4 teaspoons Minced Garlic
• 1 Thai Chili, Sliced (other Hot Chili Works Fine As Well)
• 1 pound Chicken Tenderloin, Cut Into Bitable Sizes
• 1 cup Green Beans, Ends Trimmed, Cut 1 1/2-inch Long
• 1 Tablespoon Fish Sauce
• 1 Tablespoon Oyster Sauce
• 1 teaspoon Brown Sugar
• 1- 1/2 cup Basil Leaves
• 1 pinch Chili Powder (optional)

1. Heat oil over medium high heat in a saute pan.
2. When oil is hot, add onion, garlic and hot chili.
3. Stir until garlic and onion are fragrant and you can smell the heat from the chili, about 1 minute.
4. Add chicken.
5. Increase to high heat and saute 35 minutes or until chicken is no longer pink.
6. Add green beans to the pan, then add fish sauce, oyster sauce and brown sugar.
7. Stir and cook until green beans are tender but still crunchy, about 12 minutes.
8. By then, the chicken should be completely cooked though.
9. Turn off heat.
10. Add basil leaves.
11. Stir once again.
12. Sprinkle with a pinch of chili powder if desired.
13. Dish and serve with rice.

canola oil, onion, garlic, chili, chicken tenderloin, green beans, fish sauce, oyster sauce, brown sugar, basil, chili powder

Taken from tastykitchen.com/recipes/appetizers-and-snacks/thai-sautc3a9ed-chicken-with-basil-leaves/ (may not work)