Cut chicken into thin slices. Heat 2 tablespoons of olive oil in a medium saucepan and cook chicken until no longer pink.

While the chicken is cooking, preheat your air fryer to 395°F or the “chips” setting.

Place the basil leaves in the air fryer so that none of them are over lapping and spray with olive oil. Cook for about 2 minutes and then remove the crisp basil leaves. (If you do not have an air fryer then place under the broiler for about 2-3 minutes until crisp).

In a small bowl combine curry paste, soy sauce, vinegar, lime, stevia, garlic, and seasonings. Stir until combined.

Remove chicken from the pan and place on a plate.

Re-heat large saucepan over medium heat and pour in sauce mixture. Bring to small boil and add in the onion and bell pepper. Cook for about 2-3 minutes until the onion and bell peppers soften up.

Add in the chicken and cook for an additional 4-5 minutes until the sauce is fully incorporated into the chicken.

Serve with the crisp basil leaves!