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...
Makes 4 servings.
