- 1 pound skinless boneless chicken breast
- 1 tablespoon vegetable oil
- 3 garlic cloves, chopped fine
- 2 small fresh red or green Thai (bird) chilies or serrano chilies, or to taste, seeded and minced (wear rubber gloves)
- 1/4 cup chicken broth or water
- 1 tablespoon Asian fish sauce (preferably naam pla)
- 2 teaspoons sugar
- 1 teaspoon soy sauce
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups loosely packed fresh holy basil leaves or Asian basil leaves (from about 2 ounces sprigs), washed well and spun dry
- 2 tablespoons fresh lime juice or to taste
- Accompaniment: Thai Sticky Rice orThai Jasmine Rice
- Freeze chicken, wrapped in plastic wrap, 30 minutes to facilitate slicing. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2-inch pieces.
- Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 3 to 4 minutes.
- Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.
- Serve chicken with rice.