Directions
Prepare the Chicken: Ensure your chicken thighs are fully thawed.
Pat them dry and cut them into uniform 1. 5-inch (4 cm) cubes.
Infuse with Flavor: Place the chicken pieces into a large skillet.
Add the minced garlic, minced lemongrass, and a generous pinch of salt and pepper.
Simmer and Reduce: Pour the 2 cups (480 ml) of water over the chicken.
Bring to a boil over high heat, then reduce to a steady simmer. Allow the chicken to cook, uncovered, until the water has almost completely evaporated. This process infuses the chicken with the aromatics.
Set Aside: Once the liquid is gone, remove the tender chicken pieces from the skillet and set them aside on a plate.
Sear for Texture: Heat the olive oil in a separate large saucepan or wok over medium-high heat until it shimmers. Carefully add the boiled chicken to the hot oil.
Brown the Chicken: Sear the chicken, turning occasionally, until all sides are beautifully golden-brown and have slightly crispy edges.
Combine and Finish: Add the sliced tomatoes, fresh basil, and red chili flakes to the saucepan with the chicken.
Stir continuously for 1-2 minutes, just until the basil is fragrant and the tomatoes begin to soften.
Serve Immediately: Remove from the heat and serve hot, enjoying the incredible aroma and flavor.
Don't Skip the Two-Step Cook: Simmering the chicken first makes it incredibly tender and flavorful. The final sear in a hot pan is crucial for creating the delicious, crispy texture that makes this dish special.
