Thai Spicy Basil Chicken

• 3 T vegetable oil
• 2 T minced garlic
• 1 1/2 tsp minced Thai chile.  If you’re using jalapeno or serrano chiles you’ll want a little more (try to scrape out some of the seeds  – and wash your hands before rubbing your eyes!)
• 1 lb boneless, skinless chicken thighs, cut into bit-size pieces
• 2 T fish sauce (we use Red Boat)
• 1 tsp soy sauce
• 1/2 tsp sugar
• 1 c firmly packed Thai basil leaves (if you can’t find Thai basil, the common sweet basil will work – you’ll just miss that anise-y taste)
• 2 red Thai chilies, thinly sliced (optional – for garnish)
• rice to serve along side

In a wok or large, deep skillet over high heat, heat the oil.  Add the garlic and chili and stir-fry for 15 seconds.  Add the chicken and stir-fry for about 1 minute or until it becomes opaque.  Add the fish sauce, soy sauce, and sugar and continue to stir-fry for about 2 minutes, or until the chicken is cooked through.

Remove from the heat and toss with the basil leaves until the basil leaves wilt.  Garnish with the red thai chilies, if you’re using.  Serve immediately, with rice along side.