Chop basil (reserve 2 leaves for garnish). Dice onion and green peppers into 1cm cubes. Mince garlic.

Cut chicken into 2cm cubes and season with salt and pepper.

Heat 1 tsp of salad oil in a pan over medium heat. Crack eggs into the pan and cook to your preferred doneness. Remove and set aside.

In the same pan, add 1 tsp of salad oil and heat over low heat. Sauté garlic and chili until fragrant. Add chicken and cook until the color changes.

Add onion and green peppers, cooking for 3–4 minutes until softened. Add sauce ingredients (sake, sugar, soy sauce, fish sauce, chicken stock) and stir well.

Add chopped basil and lemon juice, stir to combine, and remove from heat.