Recipe information
Yield
serves 4 to 6
Ingredients
10
garlic cloves, minced
6
fresh Thai chiles, thinly sliced crosswise
1
/4 cup plus 2 tablespoons vegetable oil
2
pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1
tablespoon plus 1 teaspoon Asian fish sauce
2
teaspoons soy sauce
4
1/2 teaspoons sugar
Freshly ground pepper
3
cups loosely packed fresh holy basil leaves, plus more for garnish
Sticky or steamed jasmine rice, for serving
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Preparation
Step 1
Mash together the garlic and chiles using a mortar and pestle or the flat side of a large knife. Heat the oil in a wok or large skillet over medium-high heat. Add the garlic mixture. Cook, stirring, until the garlic is just golden, about 20 seconds.
Step 2
Add the chicken; cook, stirring often, until the chicken is cooked through, about 4 minutes. Stir in the fish sauce, soy sauce, sugar, and 1 1/2 teaspoons pepper. Add the basil; cook, stirring constantly, 1 minute. Season with more pepper, if desired. Serve over rice. Garnish with basil.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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