Thai Sautéed Chicken with Basil Leaves

Heat oil over medium high heat in a sauté pan. When oil is hot, add onion, garlic and hot chili. Stir until garlic and onion are fragrant and you can smell the heat from the chili, about 1 minute.

Add chicken. Increase to high heat and sauté 3–5 minutes or until chicken is no longer pink. Add green beans to the pan, then add fish sauce, oyster sauce and brown sugar. Stir and cook until green beans are tender but still crunchy, about 1–2 minutes. By then, the chicken should be completely cooked though. Turn off heat. Add basil leaves. Stir once again.

Sprinkle with a pinch of chili powder if desired. Dish and serve with rice.