Thai Chicken Stir Fry

We went to a Thai restaurant a few weeks ago and I had their garlic chicken stir fry. It was so amazing, I have been on the quest to replicate it. The book, World Kitchens: Thai helped me research the ingredients to authentic Thai.

Ingredients

1 tablespoon oyster sauce
½ tablespoon fish sauce
4 tablespoons chicken broth
½ teaspoon sugar
1 tablespoon grape seed oil (or other high-heat oil)
2 fresh or dried Thai chilies
5 garlic cloves, minced
2 boneless, skinless chicken breasts, thinly sliced
½ red bell pepper, sliced thinly
½ small onion, small wedges
½ medium carrot, thinly sliced at an angle
1 teaspoon Vietnamese chili-garlic sauce
1 green onion, cut into ½-inch lengths
2 tablespoons chopped cilantro
Brown rice, for serving

In a small bowl, combine sauces, broth, and sugar, set aside. In a wok, heat the oil. Drop in the Thai chilies and stir fry until browned. Stir fry garlic for 1 minute. Add chicken and stir fry until done. Take chicken out of the wok and set aside. Stir fry the pepper, onion, and carrot for 5 minutes. Add back in the chicken. Add the prepared sauce to the wok. Add chili-garlic sauce as you feel necessary. Add in the green onion just before serving. Serve with brown rice and garnish with cilantro sprigs and perhaps a squirt of lime juice.