Thai Chicken with Sweet-n-Hot Peppers

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

Serves: 4

Ingredients:

Sauce:

3/4 cup chicken bone broth or stock

About 3 T oyster sauce

3 T light brown sugar or sugar

1 1/2 T fish sauce

About 1 T each dark and light soy sauce or 3 T Tamari or soy sauce of choice

Juice of 1 lime

Chicken and Peppers:

3 T 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, 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

Directions:

Whisk up sauce ingredients in medium bowl.

Heat oil in large nonstick skillet over medium-high to high heat, 2 turns of the pan.  Add chicken in 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.