Elements: 2 tablespoons vegetable oil
2 tablespoons minced garlic
1 tablespoon daintily cut Thai chile
1 pound boneless skinless chicken bosoms, cut into slim strips
1/4 container water
2 tablespoons soy sauce
1 tablespoon Thai Kitchen® Premium Fish Sauce
1 tablespoon sugar
3 tablespoons hacked new Thai basil
Bearings:
High temperature oil in huge skillet or wok on medium-high hotness. Include garlic and chile; stirfry 30 seconds. Include chicken, water, soy sauce, fish sauce and sugar; panfry 5 minutes or until chicken is cooked through.
Blend in basil. Trim with extra chile cuts and crisp or rotisserie basil leaves, if fancied. Serve quickly