1 Pound Boneless Chicken Breast, cut into small slices
8 Fresh Red or Green Chiles, Sliced diagonally
2 Tablespoons Roughly-Chopped Garlic
2 Tablespoons Vegetable Oil
1 Tablespoon Oyster Sauce
1 1/2 Tablespoons Fish Sauce
1 1/2 Tablespoons Sugar
2 Tablespoons Water
1 Cup Fresh Thai or Holy Basil
In a wok heat vegetable oil over medium high heat. Add garlic and stir-fry for just a minute or less (starts to get fragrant and golden color).
Add chicken. Let cook until the chicken is no longer pink (about 10 minutes).
Add fresh red chiles, oyster sauce, fish sauce, water and sugar. Fry it for a minute or two, and taste, add more chiles if you want it spicier.
Raise heat to high, then add basil. Mix well, turn off heat, and serve with jasmine rice. Enjoy!