Ingredients

Sauce

• 3/4 cup chicken bone broth or stock
• About 3 tablespoons oyster sauce
• 3 tablespoons light brown sugar or sugar
• 1 1/2 tablespoons fish sauce
• About 1 tablespoon each dark and light soy sauce or 3 tablespoons Tamari or soy sauce of choice
• Juice of 1 lime

Chicken and Peppers  

• 3 tablespoons high temp cooking oil such as peanut or safflower oil
• 1 ¼-1 ½ pounds boneless, skinless chicken breast or thighs, for breast, halve horizontally then thinly slice, for thighs trim and thinly slice 
• Salt and white pepper
• 3 sweet peppers, red field peppers, stemmed, seeded and quartered, sliced  
• 1 large onion, white or red, thinly sliced   
• 4-5 fresh or dry Thai chilies, thinly sliced  
• 1 large jalapeno, halved, seeded and sliced /Serrano pepper
• 4 large cloves garlic, thinly sliced
• 1 ½ inches fresh ginger, cut into thin matchsticks
• 1 bunch Thai basil leaves or a fat handful basil tops, picked from stems and torn or chiffonade 
• 1 cup Thai mint, stripped from stems, chopped   

Serve with Jasmine rice, prepared to package directions cooked in broth or water.

Directions

Whisk up sauce ingredients in a medium bowl.

Heat oil in a large nonstick skillet over medium-high to high heat, 2 turns of the pan.  Add chicken in a single layer and brown, season with a little salt and white pepper, remove and reserve.  Add another tablespoon, one turn of the pan, add the sweet peppers and onions, toss 2-3 minutes, add chilies, garlic and ginger, toss again, add sauce and thicken a minute or 2.  Add chicken back to pan.  Wilt basil and mint into the dish and remove from heat.

Top rice with chicken in shallow bowls and serve.