Instructions

• Heat the oil in a large skillet or wok over high heat.
  
• Add the garlic and Thai chiles and cook for 20 seconds.
  
• Add the chicken and cook until browned, breaking it apart as it cooks.
  
• Add the onion and bell pepper.
  
• Cook for 3-4 minutes, or until tender-crisp.
  
• Stir in the oyster sauce, soy sauce, fish sauce, and brown sugar.
  
• Cook for 1-2 minutes.
  
• Remove from the heat and fold in the basil leaves.
  
• Serve over jasmine rice.