Step 1

Mix the stir-fry sauce ingredients in a small bowl. Whisk until sugar dissolves completely. Set aside. Dice the chicken into 1-2 inch, bite size, pieces. Set aside. Wash hands after handling chicken. Wash Thai Basil, pat dry with kitchen towel, then tear off leaves from stem. Discard stems. Mince garlic and chili.

Step 2

Heat a wok or medium skillet on medium-high heat. Add the cooking oil. When oil is hot. Deep fry half of the basil leaves. Remove fried basil leaves on a plate lined with paper towel to drain access oil. Set aside.

Step 3

In now empty skillet with oil heating on medium-high heat, add minced garlic and chili. Fry until garlic is fragrant, just 20-30 seconds. (Don't let garlic burn.)

Step 4

Add diced chicken, salt and cook until chicken is no longer pink. About 2 minutes. Add all of the sauce mixed in Step Stirring occasionally, cook chicken and sauce on medium-high heat until sauce thickens and chicken is fully cooked. About 4-5 minutes. After first 3 minutes, add the sliced bell pepper, stir pepper with chicken and continue cooking.

Step 5

Once chicken is fully cooked and sauce has thickened, add the fresh basil leaves. Stir to mix basil with chicken. Kill the heat. Basil will continue to cook and wilt with heat of chicken and sauce. Remove Thai Basil Chicken in a serving bowl. Top chicken with deep fried basil leaves. Garnish with sliced scallions. (optional). Serve while still hot with side of Jasmine rice.