Preheat a large work or saute pan with 1 teaspoon oil to high, then saute half of the chicken at a time until all the pieces are almost cooked through (opaque), then add half of the garlic and cook for another 30 seconds or so.
When the first batch is done, set it aside on a large baking sheet or platter and repeat the process with the other half of the chicken and garlic (with another teaspoon of oil).
White meat should take 3 to 4 minutes per batch to cook through, dark meat 5 to 6 minutes.
Keeping the heat high, add another teaspoon of oil and stir fry half of your veg along with half your basil leaves until the onions turn translucent.
Set the first half of the cooked veg and basil leaves aside with the cooked chicken and repeat the process with the second half of the veg and basil leaves.
When the second batch of veg is done, keep it in your pan and set it to the side, making a well in the center. Add another teaspoon of oil and let it heat up for 10 seconds or so.
Then pour in the sauce and let it cook and caramelize in the hot oil, undisturbed, for 10 to 20 seconds. Pour in the rest of the cooked ingredients and stir to thoroughly incorporate the seasoning.
That's it! Enjoy!
