1 lb. skinned, boned chicken breasts
4 cloves garlic, minced
4 green onions, chopped
2 TBS peanut or olive oil
4 tiny green or red Asian chili peppers, stemmed and finely chopped
3/4 cup finely chopped fresh basil leaves
2 TBS fish sauce
Put chicken breasts in freezer until firm but not frozen solid. Cut chicken into tiny slivers.
Heat up wok, add oil, and stirfry garlic and green onions until tender but not brown, about 1-2 minutes.
Add chili peppers and cook, stirring, about 1 minute more.
Add chicken and stirfry until cooked through.
Stir in basil and fish sauce, mixing thoroughly.
Serve over rice, if desired.