Ingredients

3 Tbsp. vegetable oil
1 lb. chicken breast (boned)
2 Tbsp. garlic; coarsely chopped
3 Tbsp. nuoc nam (fish sauce)
3/4 C. basil, thinly sliced
2 Tbsp. sugar
2 serrano chilies
2 Tbsp. water

Cooking Instructions

Skin chicken and cut into 1-1/4×1-inch strips. Remove stems from chilies and cut lengthwise into thin strips (discard the seeds). Heat oil in wok or large skillet over high heat. Add garlic and stir until golden brown, for about 10 seconds. Add 1/2 C. of basil and the chilies and stir-fry just until basil wilts, for about 1 minute. Add chicken and stirfry about 3 minutes. Add nuoc mam, water and sugar and stir-fry until sauce bubbles and thickens slightly, for about 2 minutes. Add remaining 1/4 C. of basil and stir-fry until just wilted, for about 5 seconds. Serve immediately with steamed rice.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)