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FOR THE SAUCE: – 3 Tablespoons oyster sauce – 3 Tablespoons soy sauce – 2 Tablespoons fish sauce – 3 Tablespoons sugar – 1 teaspoon white pepper – 6 cloves garlic, thinly sliced – 1 Tablespoon cornstarch FOR THE STIR-FRY: – 2 Tablespoons vegetable oil – 1 pound chicken breasts, thinly sliced – 2 to 4 birds eye chilies, thinly sliced (optional) – 1/2 cup thinly sliced onion – 2 cups broccoli floret – 1 red bell pepper, cut into thin strip – 2 large eggs, lightly beaten – 12 oz. fresh rice noodles – 4 scallions, chopped – 1 cup loosely packed Thai basil
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