No matter how busy I find myself, I always make sure to carve in some time for a home-cooked meal.  Here's a little something extra spicy I made before my trip -- I stuck with something really simple without sacrificing flavor, and best of all it took 15 minutes to put together!

P.S. this recipe is also perfect for impressing guests if you're hosting a party - just take small serving bowls (like these) and fill half the bowl with rice and half with chicken, then add a touch of garnish.

Serves: 4-6 people, Total time required: approximately 15- 20 minutes.

Ingredients -  1lb boneless chicken thigh -  2 sprigs of basil, minced -  1/2 white onion, finely chopped -  2 cloves garlic, finely chopped -  1/3 cup white cooking wine -  Thai chilis (1-2: mild, 3-4: spicy, 5+: really spicy), minced -  1 tablespoon Canola oil -  salt and pepper -  Optional: 1/2 cup white mushrooms, diced

-  [Thai] Jasmine Rice (found at any local Asian store, or you can use the one they sell at Whole Foods)

Directions -  Put rice on - follow directions of package (I use this rice from Whole Foods) -  Mince chicken into small cubes.  Then, in a large skillet heat oil on medium-high, then add garlic, onions, chilis and drop heat to medium-low and cook for about 1-2 minutes, or until garlic and onions are softened/ slightly browned.  Add chicken then cook for 2 1-2 minutes or until chicken is slightly brown.  (If the pan looks like it's too drying just add a tablespoon of wine).  Once chicken is browned, add mushrooms, wine, and basil.  Cook chicken for another 5-7 minutes or until fully cooked.

Serve with rice.