->Thai Stirfry 03 <-

10 ounces boneless chicken breast with skin

2 tablespoons of cooking oil

2 green onions finely chopped

1 fresh green or red chili, seeded and chopped

2 tablespoons fish sauce

1 tablespoon dark soy sauce

1 tablespoon palm or brown sugar

1 cup loosely packed fresh basil leaves, preferably Thai

Cut chicken into small cubes. Heat a wok or skillet over height

heat. Add chicken and stir-fry till tender. Add green onions and chili and stir-fry for 1 minute. Add fish sauce, soy sauce and sugar, tossing to coat. Remove from heat and add basil. Serve

with rice and garnish with fresh basil leaves.

Note: substitute green or red bell peppers for chilies, for a milder

version.