Easy Thai Basil Chicken (20 minute)

• 1 bunch Thai basil If you have a Click & Grow indoor gardening set, like me, you'll have Thai Basil, Holy Basil, and other Asian herbs on hand all year round. (I have so much I created this Thai Basil recipes round-up!) However, Holy Basil is very difficult to find in the West otherwise (and I prefer the aniseed flavor of Thai Basil anyway) so my take on the popular Thai Street Dish, Pad Gra Pao, uses Thai Basil instead of Holy Basil. (Gra Pao means Holy Basil FYI.)
• 5 garlic cloves Peel and mince
• 1 Red chili Padi I used 1 small chili padi (or Thai Bird's Eye chili) for a mild heat. For those who prefer spicier foods, you can increase the amount of chili padi to 2 or 3. Remember not to touch your eyes after handling chilies as it will sting
• 7 oz chicken thighs (Skinless, boneless): cut into 1 inch pieces.
• 1 Capsicum Bell Pepper Sliced and deseeded. An authentic Thai stir fry would use beans but I've substituted with capsicum, which is more common in stir-fries in the West. This gives you almost as much capsicum as chicken (for a healthier dish)- if you're used to more meat, less veg, use ½ Bell Pepper instead of 1.
• 1 shallot Peel and slice. You can replace with red onion.

For the sauce

• 1 Tablespoon oyster sauce
• 2 teaspoon s fish sauce
• 1½ teaspoons dark soy sauce Thais use black soy sauce but that's not readily available hence the replacement. Alternatively, you can use kecap manis as a substitute.
• 1 teaspoon  light soy sauce
• 1½ teaspoons sugar for more authentic flavor, use palm sugar but, if not, white sugar or brown sugar work to.