Basil is the star of this dish. It is added at the very end to keep its fresh and robust flavour. Thai basil is available at Asian grocers. If you can’t find it, regular basil is fine. This dish is mildly spicy – if you like things hotter, add more Sambal Oelek. Courtesy of Kristen Eppich.
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.
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.
Spoon over warm rice. Garnish with red pepper.