A delightful and flavorful Thai-inspired dish featuring tender chicken and vibrant vegetables, perfect for a quick and satisfying meal.
Prepare all the vegetables by washing and slicing them into bite-sized pieces.
Keep the vegetables uniform in size for even cooking.
Cut the chicken into thin strips.
Partially freeze the chicken for easier slicing.
Mix the cornstarch with water in a small bowl to create a slurry.
Ensure the cornstarch is fully dissolved to avoid lumps.
Heat oil in a wok over medium-high heat and stir-fry the onions, peppers, and white parts of the bok choy until tender-crisp. Remove and set aside.
Do not overcrowd the wok to maintain high heat.
Add more oil if needed and stir-fry the chicken, garlic, and red pepper flakes until the chicken is fully cooked.
Cook the chicken in batches if necessary to ensure even cooking.
Add the fish sauce, soy sauce, oyster sauce, sugar, and water to the wok, stirring to combine.
Taste and adjust the seasoning as needed.
Return the cooked vegetables to the wok and toss to coat with the sauce.
Ensure the vegetables are evenly coated with the sauce.
Add the green parts of the bok choy and the basil leaves, stirring until just wilted.
Add the basil at the end to preserve its fresh flavor.
Serve the stir-fry immediately with steamed rice or noodles.
Garnish with additional basil leaves for a fresh presentation.
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