Single skillet perfection - Thai Garlic and Basil Chicken

I found this recipe in a magazine.  Not only is it really delicious, it's also super easy (and healthy, if you're into that sort of thing).  I think it tastes best served over rice.

According to the original recipe, if you like something with a spicy kick you can add a tsp of diced chili pepper or red pepper flakes, or a little chili-garlic paste when sauteing the chicken.

Thai Garlic and Basil Chicken

Ingredients

2 tbsp canola or vegetable oil
2 tbsp minced garlic (10-12 cloves)
1 large red onion, cut into 1-in strips
1 red bell pepper, cut into 1-in strips
1.5 lbs boneless, skinless chicken breast, cut into 1-in chunks
7 tbsp soy sauce
1 tbsp sugar
1.5 to 2 cups fresh basil leaves, coarsely chopped

Directions

Heat oil in a large nonstick skillet over medium-high heat.  Add garlic, onion and pepper and toss for two minutes.  Add chicken and saute, stirring frequently, until it starts to brown on all sides but is not cooked through, about 3 to 5 minutes.

Add so sauce and sugar and cook, uncovered, tossing occasionally, until chicken is just cooked through, about 2 to 3 minutes more.  Add basil, toss well, and remove chicken from heat.  Cover until ready to serve to meld flavors.