Thai Basil Chicken
2 boneless chicken breasts
1 large clove garlic, minced
1 tbsp. fish sauce
1 tbsp. water
1 tsp. soy sauce
1 tbsp. brown sugar
1 cup fresh basil leaves (preferably Thai basil)
crushed red pepper to taste
1. Trim excess fat off chicken. Slice into thin, bite-size pieces.
2. Heat 1 tbsp. oil in a wok on medium-high. When the oil is hot, (to test: toss in a bit of garlic; if it sizzles the oil’s ready) add the garlic and a dash or two of crushed red pepper; stir-fry for a minute or so.
3. Add the chicken and cook until nearly done. The outside of the chicken will be white, but when you slice it open, you should still see a hint of pink.
4. Add the fish sauce, water, soy sauce and sugar. Cook for a minute or so.
5. Add the basil leaves; stir-fry until the leaves are wilted. Remove from heat and serve with steamed rice.