25-Minute Thai Basil Chicken with Chili Garlic Sauce

For the sauce
To make the sauce, combine the fish sauce, mirin, tamari, sugar, chili garlic sauce, cornstarch and water until sugar is dissolved. 
For the chicken
Heat a large (12-inch) cast iron skillet or wok over medium-high heat until very hot. Add the oil and the chicken to the pan and cook, stirring frequently, until the meat is seared and cooked through, about 10 minutes.
Add the bell pepper and onion and continue cooking and stirring until the onions are softened, about 1 minute, then stir in the garlic and chili pepper.
Stir in the sauce mixture and bring to a boil. Cook for another minute, then remove from the heat and add the basil leaves. 
Serve over cooked rice or rice noodles to soak up the delicious sauce.