1 cup (250 mL) basmati rice
2 Tbsp (30 mL) vegetable oil
3 boneless, skinless chicken breasts, thinly sliced
3 Tbsp (45 mL) ginger, minced
2 Tbsp (30 mL) garlic, minced
8 baby bok shoy, halved
3 small hot red chilies (Thai chilies)
3 Tbsp (45 mL) fish sauce
2 Tbsp (30 mL) sherry
2 Tbsp (30 mL) sugar
1 tsp (5 mL) cornstarch
1 cup (250 mL) Thai basil or basil leaves, packed
1 tsp (5 mL) Sambal Oelek, or more to taste
1 red pepper, thinly sliced
1. Bring 1 1/2 cups salted water to a boil. Add rice, return to a boil then cover and reduce heat to low. Cook for 12 min. Remove from heat, fluff with a fork and let rest.
2. Heat oil in a wok or large skillet over high heat. Add chicken and cook, stirring for 4 to 5 minutes or until no longer pink. Transfer to a plate. Return skillet to heat and add garlic and ginger. Cook, stirring for 1 minute. Add bok choy with 2 tablespoons water. Cook until vegetables are just tender, 2 to 3 minutes. Add chilies, fish sauce, sherry and sugar and bring to a boil. Mix cornstarch with 2 tablespoons water and add. Resume boil. Add basil and chicken to the skillet. Cook until basil is wilted and chicken is heated through, 1 to 2 minutes. Stir in Sambal Oelek.
3. Spoon over warm rice. Garnish with red pepper.