Chicken is stir-fried with basil, peppers, garlic, shallots, and mix of fish sauce, soy sauce, and sugar. I based this recipe on two or three I saw online, so here goes:

Thai Basil Chicken (Serves 2)
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1 lb boneless skinless chicken breast, cut into small pieces
1 tbsp canola oil
4 cloves garlic
2 thai chili peppers
1 shallot
2 tbsp fish sauce
1 tbsp soy sauce
1 tbp water
1 tbsp sugar
2 big bunches of basil* (I only had one on hand this time, 2 would be perfect)
1 medium red bell pepper, cut into strips
1 1/2 cups cooked white rice

Directions:

Mince garlic, thai peppers, and shallots and set aside.
Mix fish sauce, soy sauce and water together, set aside.
Measure out sugar, set aside.

Heat wok over medium-high heat. Add the oil — when hot, add the minced garlic, chilies, and shallots. Cook until garlic begins to turn a golden color.

Add chicken, and stir fry until no longer pink, about 3-4 minutes.

Add fish sauce mixture and stir fry to combine well with meat, about 1 minute.
Add sugar and stir fry for another 30 seconds.

Add basil and bell peppers and toss. Stir fry until the basil wilts.

Transfer to serving bowl, serve with cooked rice.

* A note on basil — You’ll use a lot, so try to find a big bunch at a farmers market or asian market. It’ll be a lot cheaper than buying those little blister packs that run about $2.50/each!