Thai Chicken with Basil
1 lb boneless and skinless chicken breasts
1 Tablespoon light olive oil
2 teaspoons finely chopped garlic
1 jalapeno pepper, seeded and finely chopped
2 Tablespoons nam pla (Thai fish sauce)
1 teaspoon granulated sugar
2 Tablespoons chopped, unsalted, roasted peanuts
1/4 cup basil leaves, julienned
1 Tablespoon fresh mint leaves
Hot cooked rice
Cut chicken breasts into 1-inch pieces. Heat oil in large, nonstick
skillet or wok and stir-fry garlic and peppers until garlic browns slightly.
Add chicken and stir-fry 8 to 9 minutes or until chicken is cooked. Stir
in fish sauce and sugar and mix well. Place in a serving dish and sprinkle
with peanuts, basil and mint. Serve with hot rice.
Makes 4 servings.