1½poundsboneless skinless chicken (breasts or thighs)
2tablespoonstamari or soy sauce
1tablespoonsugar or honey
1tablespoonchili garlic sauce
2tablespoonstoasted peanut oil or other high-heat vegetable oil
1red bell peppersliced into 1/4-inch strips
1small red onionthinly sliced
2-3garlic clovesthinly sliced
1or 2 fresh red hot chili peppers such as Thai or habanero depending on your heat preferencethinly sliced
2cupsfresh Thai basil or sweet basil leaves
Crushed roasted peanuts
Fresh sliced cucumber
Cooked jasmine rice or rice noodles
Chopped green onions
Stir together 1 tablespoon of the fish sauce with the sake (if using) in a mixing bowl. Slice the chicken into 1/2-inch chunks. Add the chicken to the bowl and toss to coat.
To make the sauce, stir together the remaining 2 tablespoons fish sauce in a small bowl with the soy sauce, sugar, chili garlic sauce, cornstarch and water until sugar is dissolved.
Heat a large (12-inch) cast iron skillet or wok over medium-high heat until very hot. Add the oil and the chicken to the pan and cook, stirring frequently, until the meat is seared and cooked through, 10 - 12 minutes.
Add the bell pepper and onion and continue cooking and stirring until the onions are softened, about 1 minute, then stir in the garlic and chili pepper.
Stir in the soy sauce mixture and bring to a boil. Cook for another minute, then remove from the heat and add the basil leaves.
Serve over cooked rice or rice noodles to soak up the delicious sauce.
Make this dish as spicy as you want with more (or less) fresh red chili, or add crushed red chili.
Instead of chicken, use with turkey or pork, peeled shrimp or cubed firm tofu.