Kung Pao Chicken

2 T. oil
1 whole chicken breast, cut into small pieces
1 cup onion, chopped
1 green pepper, chopped
2-3 chili peppers – red (chopped in tiny pieces)
2 T oyster sauce
2 T soy sauce
A few drops sesame oil (optional)
1 can sliced water chestnuts
1 small basil bunch, rough chopped

Heat the oil in a large skillet, brown the chicken with the onion and green pepper. Add the red peppers, oyster sauce, soy sauce, sesame oil and water chestnuts and simmer for 20 minutes. Add basil and cook for 1 minute. Serve over steamed rice.