This dish has a lot of potential, and it could've been really awesome had I done a few things differently. So this is how you should do it... take 3 boneless skinless chicken breast and cut them into small bite size pieces and coat them lightly in a mixture of cornstarch and Kosher Salt. Heat about 1/4 C canola oil over high heat in a large skillet. Add your chicken to the hot oil and brown. While chicken is cooking get your noodles going. I used linguini. Be sure to add salt to your boiling water. Cook noodles according to directions. Remove the chicken from the pan and add your garlic and ginger and saute over med heat until the oil infuses the garlic and ginger (about 3-5 minutes), add your chicken back into the skillet and add 3/4 C chicken stock and let the dish simmer for about 10 minutes. Drain cooked noodles and reserves about 1/2 C of the pasta water. Take 10 leaves of fresh basil and tear by hand and added to noodles and add about 3 tbs of thai garlic chili oil to the pasta and fold it in. Add a little of the pasta water, just to keep the noodles loose. Serve the noodles in a bowl with the chicken over top and drizzle about 1 tsp of soy sauce over top. That's it. FYI- be sure to get your skillet very hot before you add the chicken otherwise the chicken will get a slimy coating on it from the corn starch. This slimey coating will overtake the dish and that's not Good Eats.
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