In a small bowl, combine all the sauce ingredients together. Mix well and set aside.

I find it best to use a rubber spatula during the cooking process so the caramel sauce does not stick to the spatula.

In a large skillet, over medium high heat, add oil and sugar to make the caramel sauce. Stir occasionally until you see an amber color and the sugar is fully melted. This will take around 2-3 minutes. Do not burn this part, and if you do, then start all over again.

Once sugar is melted, add marinated chicken and thoroughly combine with the caramel sauce. Turn heat up high and then let it cook untouched for 3 minutes. Then toss and cook for another 3 minutes, untouched. With your spatula, break apart the chicken by “stabbing” and chopping it to separate the chicken pieces.

Remove the chicken along with all of its juices and put aside.

Add additional oil and now add garlic, shallots and chili peppers.

Cook the aromatics for a couple of minutes, pour the sauce into the pan and mix it with the aromatics and let the sauce cook for 30 seconds to a minute then add the cooked chicken along with all of its juices.

Cook for another 5 minutes, tossing occasionally. If using one inch pieces of chicken breast then your cooking time might be a bit more.

Remove skillet from heat and stir in basil.

Serve with a bowl of rice.