1 1/2 pounds boneless, skinless chicken (breasts or thighs)
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon chili garlic sauce
1 tablespoon water
2 tablespoons toasted peanut oil or other high-heat vegetable oil
1 red bell pepper, sliced into 1/4-inch strips
1 small red onion, thinly sliced
2 – 3 garlic cloves, thinly sliced
1 for 2 fresh red hot chili peppers such as Thai or habanero (depending on your heat preference),thinly sliced
2 cups fresh Thai basil or sweet basil leaves
Stir together 3 tablespoons of the fish sauce with the sake in a mixing bowl. Slice the chicken into 1/2-inch chunks. Add the chicken to the bowl and toss to coat. Marinate for 15 minutes.
Mix the remaining tablespoon fish sauce in a small bowl with the soy sauce, sugar, chili garlic sauce 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.