1 Thai chili, sliced (other hot chili works fine as well)
1 pound chicken tenderloin, cut into bitable sizes
1 cup green beans, ends trimmed, cut into 1.5-inch long
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
a pinch of chili powder (optional)
1 1/2 cups basil leaves
Heat oil over medium high heat in a sauté pan. When the oil is hot, add onion, garlic and hot chili. Stir until the garlic and the onion are fragrant and you can smell the hotness from the chili, about 1 minute.
Add chicken. Increase to high heat and sauté for 3-5 minutes or until the chicken is no longer pink.
Now place green beans in the pan, then add fish sauce, oyster sauce and brown sugar. Stir and cook until the 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.