Chicken in Thai basil sauce

Ingredients:

• 3 cups white rice
• 1 whole chicken, diced (1.8 kg)
• 2 tbsp. l. canola oil
• 1 medium onion, sliced ​​into rings
• 1 sliced ​​red bell pepper
• 1 small serrano chili pepper, sliced ​​into rings
• 1 tbsp chopped garlic
• 2 tsp. brown sugar
• 2 tsp low-salt soy sauce
• 2 teaspoons fish sauce
• 1 cup fresh basil leaves
• Zest and juice of 1 lime (save the zest for the recipe)Rice pudding with coconut milk»)

Preparation:

1. Place rice in a medium saucepan and add 6 cups of cold water.
   
   Place the saucepan over medium-high heat, cover, and bring the contents to a boil. Reduce the heat to a simmer and cook until the rice has absorbed the water, 20-30 minutes. (Reserve 2 cups of cooked rice for the recipe.) Rice Pudding with Coconut Milk).
2. Remove the chicken breasts from the bones and cut into thin strips. (Save the bones and the legs, thighs, and wings for the Coconut Chicken Soup recipe.) Place a large wok or skillet over high heat and add oil.
   
   When the oil is hot, add the chicken and cook, stirring, until almost cooked through, 3 to 4 minutes. Add the onion and pepper and cook until slightly softened but still crisp, about 3 minutes. Add the chili and garlic and cook for 1 minute.
3. Pour 2 tablespoons of water into a bowl, add sugar, soy sauce, and fish sauce. Stir and pour over the chicken and onion. Cook for another minute. Add the basil and remove from the heat once it's softened. Add lime juice to the chicken mixture and stir. Serve hot with rice.