1/4tspred pepper flakesIf you like spicy, add a bit more
1onioncut in half and sliced into thin strips
3chicken breastsskinless, boneless
1/4cupoyster sauce
1/4cuphoisin sauce
2Tbspsoy saucelow sodium
1Tbspsugar
1Thai basilabout 1/2 cup, torn into pieces
2large tomatoeschopped
Instructions
Heat the oil in a large frying pan over medium heat
Add the garlic and red pepper flakes
Stir consistently for about 30-60 seconds, until fragrant (don’t let the garlic burn!)
Add the sliced onions
Cook until the onions are translucent, stirring every now and then, about five minutes
Add the chicken and cook for 3-5 minutes, until browned and cooked through
Mix together the oyster sauce, hoisin sauce, soy sauce, and sugar and add into chicken
Stir until everything is well coated
Turn the heat down to medium low and sprinkle the tomatoes over the top of the mixture
Tear the basil by hand and sprinkle it over the tomatoes
While still on the stove over medium heat, let the tomatoes and basil sit, without stirring, for about 5 minutes to allow the basil to wilt slightly and the tomatoes to warm
Stir the mixture until everything is well combined and heated through
Serve immediately over rice
Notes
Because we do a lot of stir fry there are certain Asian ingredients I always try to have on hand - soy sauce, hoisin sauce, fish sauce and oyster sauce. All of them can be found in the Asian section of most grocery stores or a local Asian grocery store. They are definitely worth keeping on hand.
If you can't find Thai Basil you can substitute Italian sweet basil.