Heat a pan and add SF1 (Oil).

Add SF2 (Chicken) and SF3 (Capsicum), sauté for 4–5 minutes.

Add SF4 (Thai Hot Basil Sauce), mix well, and stir-fry for 2–3 minutes. Add 30–40 ml water if a saucier texture is preferred.

Garnish with SF5 (Spring Onions) and serve hot.