Stir Fried Chicken With Thai Basil

• 5 garlic cloves
• 2 -3 serrano peppers or 2 -3 bird chiles, stemmed
• 3 tablespoons peanut oil
• 1 lb boneless skinless chicken breasts, and rinsed, dried and chopped into bite-size pieces (can use mixture of breast and thighs) or 1 lb chicken thigh, rinsed, dried and chopped into bite-size pieces (can use mixture of breast and thighs)
• 2 red cayenne chilies, cut lengthwise into strips (optional)
• 1 tablespoon Thai fish sauce
• 1 teaspoon soy sauce
• 1 teaspoon granulated sugar
• 14 teaspoon fresh ground black pepper
• 1 cup Thai basil

1. Place garlic and whole chiles in a mortar and pound to a paste or mince finely.
2. Place a large wok over high heat.
3. When it is hot, add oil; swirl gently to coat the pan.
4. Toss in garlic mixture; stir-fry for 30 seconds or until the garlic is just golden.
5. Add chicken; stir-fry for 3 to 6 minutes, until the chicken is cooked through, using a spatula to separate clumps and to press the meat against the hot wok.
6. Add cayenne chiles, fish sauce, soy sauce, sugar and black pepper; stir-fry briefly.
7. Add Thai basil; stir-fry until wilted (one quick stir), about 1 1/2 minutes, then turn out onto a large plate or shallow serving dish.
8. Serve immediately.

garlic, serrano peppers, peanut oil, chicken breasts, red cayenne chilies, fish sauce, soy sauce, sugar, ground black pepper, basil

Taken from www.food.com/recipe/stir-fried-chicken-with-thai-basil-493459 (may not work)