Slice the onion, bell peppers and capsicum into 5mm squares.
Mince the garlic and finely slice the red chilies after removing the seeds.
Mince 1 Tbsp of coriander stems.
Fry the salad oil, garlic, red chilies, and coriander stem in a frying pan over a low heat. When you smell the aroma from these, add the chicken and Shiitake powder and stir fry them.
When the chicken is cooked through, drizzle the sake around the pan and add the bell peppers, capsicum and onion. Flavor with the fish sauce, oyster sauce and sugar.
Tear and add the basil leaves and season with the salt and pepper.
Serve with the rice and garnish with a fried egg, the coriander and the lemon wedges.