Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.
When the rice is 6 or 7 minutes away from being done, begin your stir fry.
Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.
Serve chicken and peppers with prepared rice, salad with peanut dressing.
Thai Salad with Peanut Dressing:
Yield: 4 servings
Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.
Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.