1/4 c Mild chicken broth
1 ts Oyster sauce
1/2 ts Sugar
2 tb Vegetable oil
2 Cloves garlic; minced
2 Thai bird peppers, or
Serrano; stemmed and
Crushed
1/2 lb Boned and skinned chicken
Breast halves; cut
1 inch strips
1 tb Nam pla
1/2 c White onion; thinly
Sliced
1/2 c Red bell pepper;
Julienned
1/4 c Holy basil or sweet basil
Chopped
Combine chicken broth, oyster sauce and sugar in small bowl. Set
aside. Heat oil in wok or large skillet over medium-high heat.
cook garlic and peppers, stirring constantly, until garlic begins
to brown. Add sliced breast, chicken broth mixture and fish sauce.
Cook, stirring constantly, until chicken is done. Add remaining
ingredients and cook, stirring constantly until vegetables are
done. Serve hot with long-grain white rice.
