Thai spicy chicken with basil

2 tbsp. vegetable oil
2 tsp. sesame oil
3 cloves garlic, finely chopped
1 tbsp. peeled and grated fresh ginger (jarred ginger works too)
4 small red chili peppers, halved and seeded*
1 red bell pepper, seeded and sliced
1 lb. skinless chicken thigh fillets, cut into 1-inch cubes (I used chicken breast)
2 tbsp. soy sauce
2 tbsp. water
2 tsp. brown sugar
1/2 c. fresh basil leaves
6 scallions, cut diagonally into 1-inch lengths
steamed jasmine rice, for serving

*I had a hard time deciding just which peppers I wanted. I'm sure any of the dried Mexican varieties of red peppers would work, but I used 2 fresh jalapenos instead. Adjust to your taste and preferences.

Warm vegetable and sesame oil in a wok or frying pan over medium heat. Add ginger, garlic, and chili peppers and cook until aromatic, about 1 minute. Raise heat to high, add bell pepper and chicken and stir-fry until chicken is golden. Stir in soy sauce, water, and brown sugar. Reduce heat to medium and cook until chicken is cooked through, about 5 minutes. Stir in basil and scallions. Spoon into bowls and serve with steamed jasmine rice.

from Asian Hot and Spicy by Vicki Liley