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“This recipe was inspired by a dish I ate at Kowloon's in Saugus, Massachusetts. You can adjust the heat to your own preference by adding or leaving out any of the spicy ingredients.”
READY IN:
25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Important: when stir-frying have all meats and vegetables cut and have on hand and ready for the wok (or cast iron skillet).
  2. Heat wok or cast iron skillet and add 2 tbsp sesame oil. Add chicken to hot oil and stir until cooked through. Remove chicken to a medium bowl. Add remaining tbsp of sesame oil and then add vegetables and basil. Stir fry until crisp-tender. Add to bowl with chicken. Deglaze the pan with oyster sauce and water. Add thai chilis and dash of five spice powder, stir. Add vegetables and chicken back into wok with sauce. Stir. Serve over steamed rice.

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