2 cups jasmine rice, prepared to directions on the package
1 ½ pounds boneless, skinless chicken breast
1 tablespoon canola or vegetable oil
1 tablespoon hot chile oil
1 teaspoon crushed red pepper flakes
1 medium onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
4 cloves garlic, minced
2 tablespoons fish sauce
10-15 fresh sweet basil, torn
Cook rice on stovetop according to directions on package
Rinse chicken and cut breasts into thin strips. Again cut chicken strips into bite sized pieces. Season chicken with season salt and pepper (I am s really big fan of Lawrys seasoning salt and using it on chicken before cooking it). Set aside
When the rice is half-way done, begin stir fry
Heat wok or large nonstick skillet over high heat. When the pan begins to smoke, add the canola and hot chile oil. Sprinkle in the crushed red pepper flakes. Add the chicken and stir fry for 5 minutes, until the chicken is almost cooked through. Add the onions, red bell peppers and garlic and stir fry for 1-2 minutes, until the onions and bell pepper begin to wilt. Add the fish sauce and stir together. Remove the pan from heat and add basil. Toss the dish until the basil wilts.
Serve chicken and peppers with prepared rice.