I love making this recipe because the time between each step allows you to pull everything together for a easy weeknight meal.  Here are the instructions:

-Dice the chicken and garlic. Place it in a bowl and stir in 2 Tbsp of the soy sauce, marinate for 30 minutes in the refrigerator. 

-Place 1 cup rice in a 2 Qt pan and add 2 cups of water to the pan. Bring rice to a slow boil, reduce the heat to low and cover. Cook the rice for 20 minutes, then turn off the heat and leave covered until you are ready to serve.

– While the rice is cooking, place the 3 remaining Tbsp of soy sauce, 2 tsp of corn starch, 1 tsp of water, 2 Tbsp of lemon juice, and 2 tsp of chili paste (I like to use Sambal Oelek ground chili paste) in a small bowl, stir and set aside.

– Dice the peppers and onions and set them aside

– Once the rice has cooked and rested for 10 minutes, heat 2 Tbsp of oil in a Wok. On high heat, add the chicken and garlic mixture and cook for 3 minutes tossing often so all pieces cook evenly. Add the pepper and onion mixture and cook for another 4 minutes. Finish the dish by adding the soy/chili paste mixture. Cook and stir continuously until the sauce thickens. Serve over the jasmine rice. Garnish with thai basil, add spice if you like and Enjoy!  I hope you like this dish as much as my crew does!  TGIF!