Instructions

• In a small bowl or measuring pitcher, whisk together 3 tablespoons oyster sauce, 2 tablespoons low sodium soy sauce, 1 tablespoon fish sauce, and 1 tablespoon sugar until the sugar dissolves. Set the sauce aside.
• Prepare the produce and chicken: cut 2 ½ pounds boneless chicken thighs into bite-size pieces; mince 6–8 cloves garlic; mince 3–6 Thai bird chiles; trim and halve 8 ounces green beans; seed and cut 1 large red bell pepper into 1-inch pieces; chop 1 bunch scallions and separate the whites from the greens; pack 1 cup fresh Thai basil leaves. Keep the items in separate piles so you can add them to the pan in order.
• Heat a large wok or sauté pan over medium-high heat until hot. Add 2 tablespoons peanut oil (or coconut oil) and swirl to coat the pan.
• Add the chicken pieces to the hot pan. Stir and sauté 3–5 minutes, stirring often, until the chicken pieces are almost cooked through (edges opaque).
• Push the chicken toward the sides of the pan to create space in the center. Add the minced garlic, minced Thai bird chiles, scallion whites, red bell pepper, and green beans to the center. Stir and sauté another 3–5 minutes, stirring frequently, until the vegetables are cooked but still firm.
• Pour the prepared sauce over the chicken and vegetables. Stir to combine and simmer 1–2 minutes, stirring, until the sauce coats the ingredients and the chicken finishes cooking. If the sauce seems too thick, add 1–2 tablespoons water to loosen it.
• Add the basil leaves and the scallion greens. Stir just until the basil wilts (about 30 seconds). Turn off the heat.
• Serve warm.