INGREDIENTS
1 pound of boneless chicken breast (thin strips)
3 tablespoons of oyster sauce
2 tablespoons of fish sauce
1 teaspoon of white sugar
1/2 cup of peanut oil for frying
4 cups of cooked jasmine rice (chilled)
6 cloves of garlic clove (crushed)
2 serrano peppers (crushed)
1 red pepper, seeded and thinly sliced
1 onion (thinly sliced)
2 cups of Thai basil
1 cucumber (sliced)
1/2 cup of cilantro sprigs

DIRECTIONS
Whisk together the oyster sauce, fish sauce, and sugar in a bowl. Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together. Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.