2 tablespoon cooking oil
2/3 lb. (300g) boneless chicken, cut into strips
1 teaspoon minced garlic
6 fresh Thai chilies peppers, cut lengthwise finely
1 1/2 tablespoon Thai fish sauce
1 1/2 teaspoon sweet soy sauce
1/2 teaspoon sugar
20 sweet basil leaves
1/3 cup water
Heat the oil in a wok until almost smoking. Add the garlic and chilli peppers and stir-fry quickly until fragrant, about 30 seconds. Add chicken and stir-fry until no longer pink.
Add fish sauce, sweet soy sauce and sugar and stir to mix. Add basil leaves, stock or water and bring to boil. Serve over rice.