1 Thai chile or serrano pepper, seeded and thinly sliced (see notes for substitutions and spice levels)
1 1/2 cups fresh basil leaves, lightly packed
Thinly slice shallot and chile, discarding chile seeds. Mince garlic and grate ginger. Cut chicken breast into bite-sized pieces.
Whisk together all sauce ingredients. Set aside.
In a large nonstick skillet, heat oil over medium-high heat. Add chicken and sear 2-3 minutes per side, until all sides are browned.
Add shallot and chiles, reduce heat, and cook, stirring, until softened, about 5 minutes.
Add sauce and continue cooking and stirring until sauce is thickened.
Roughly tear basil (big pieces are fine) and stir into the chicken, cooking until just wilted. Serve.
Since this dish comes together quickly, make sure you do the prep work first. It all cooks very fast!
If you need to make it gluten-free, swap the soy sauce for tamari or coconut aminos. Tapioca starch or arrowroot starch can be used in place of cornstarch.
Thai chiles are usually more difficult to find, so you can use a serrano (which is what I used here). Thai chiles are also very spicy, so you probably only need one!
For a mild dish, use 1/2 to one jalapeño pepper or one fresno chile in place of the Thai chile. For medium spice, use 1/2 a serrano or Thai chile, and for a very spicy use a whole Thai chile or serrano.
If you don’t have fresh peppers, you can use 1/2 tsp crushed red pepper flakes (more or less to taste) mixed in with the sauce ingredients.
If your sauce gets too thick, thin it out with a bit of water or broth as needed.
Add the basil just before serving. It only needs to heat a bit to wilt. You want it to still be green!