2 tablespoons (30 mL)vegetable oil
2 tablespoons (30 mL) minced garlic
1 tablespoon (15 mL) thinly sliced Thai chile
1 pound (500 g) boneless skinless chicken breasts, cut into thin strips
1/4 (50 mL) cup water
2 tablespoons (30 mL) soy sauce
1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce
1 tablespoon (15 mL) sugar
3 tablespoons (45 mL) chopped fresh Thai basil
HEAT oil in large skillet or wok on medium-high heat. Add garlic and chile; stir fry 30 seconds. Add chicken, water, soy sauce, fish sauce and sugar; stir fry 5 minutes or until chicken is cooked through.
STIR in basil. Garnish with additional chile slices and fresh or deep-fried basil leaves, if desired. Serve immediately.