Categories: Poultry, Thai 
      Yield: 4 servings 
  
      3 tb Vegetable Oil                     3/4 c  Basil, thinly sliced 
      1 lb Chicken breast (boned)              2 tb Sugar 
      2 tb Garlic; coarsely chopped            2    Serrano chilies 
      3 tb Nuoc Nam (fish sauce)               2 tb Water 
  
  Skin chicken and cut into 1.25 X 1 in strips.  Remove stems from chilies 
  and cut lengthwise into thin strips (discard the seeds).  Heat oil in wok 
  or large skillet over high heat.  Add garlic and stir until golden brown, 
  about 10 seconds.  Add 0.5 cup of basil and the chilies and stir-fry just 
  until basil wilts, about 1 minute.  Add chicken and stir-fry about 3 
  minutes.  Add nuoc mam, water and sugar and stir-fry until sauce bubbles 
  and thickens slightly, about 2 minutes.  Add remaining 0.25 cup of basil 
  and stir-fry until just wilted, about 5 seconds. Serve immediately with 
  steamed rice... 
   
  From: clay@panix.com (Clay Irving)