Step 1

Heat the oil in a large sauté pan over medium high heat. When hot, add the garlic and shallots. Cook about 1 minute, until fragrant. Add the crushed chiles and cook another 30 seconds.

Step 2

Add chicken and red pepper, and stir-fry until the chicken is no longer pink, about 7 minutes. Stir in the fish sauce and tamari.

Step 3

Stir in the basil and toss to combine. Cook until wilted, about 1 minute. Remove from heat and sprinkle with pepper. Adjust other seasonings to taste.

Step 4

Serve in lettuce wraps or over cauliflower rice.