This is now a family favorite. I keep lemons and dried basil as staples of my pantry now, along with the olive oil and seasalt that I always have.
2 TBL Dried Basil
1/4 cup olive oil
2 tsp Sea Salt
2 cloves fresh garlic minced
1 lb Chicken
The proper way is to prepare it ahead of time by putting all ingredients in a gallon size zipped bag and let marinate for 15 minutes to overnight. The way I do it is put it all in my wok or skillet and let it sit for 2 minutes, flip the chicken and turn on the heat. I use chicken breast already cut into tenders.
Whether you prepared it ahead of time or are putting it all in now, place all ingredients in your wok or skillet and turn the heat on medium. As the chicken cooks cut or tear the chicken apart with your cooking spoon. Cook until the chicken is done. Serve over Rice. If you like more sauce for your rice simply add chicken broth once chicken is cooked through and heat for a few minutes longer.
Makes just enough for 4 small portions.
Note: In the summer I sometimes leave out the garlic for a lighter taste.