Directions
In a large skillet, combine the chicken pieces, bruised lemongrass stalks, half of the minced garlic, a generous pinch of salt and pepper, and the water.
Bring the mixture to a boil over high heat, then reduce the heat to maintain a steady simmer.
Cook until the chicken is cooked through and the water has almost completely evaporated, about 15-20 minutes.
Remove and discard the lemongrass stalks.
Transfer the chicken to a separate plate and set aside.
Wipe the skillet clean and heat the olive oil over medium-high heat.
Carefully add the cooked chicken to the hot skillet. Pan-fry until the pieces are golden brown and slightly crispy on all sides, about 5-7 minutes.
Add the remaining minced garlic and the red chili flakes to the skillet.
Sauté for 30-60 seconds until fragrant.
Turn off the heat and stir in the halved tomatoes and fresh basil leaves until just wilted.
Season with additional salt and pepper if needed and serve warm.
