2 tbsp. Soya bean oil
4 cloves garlic crushed and chopped
2-4 small chilies
1/2 lb. Chicken cut into small cubes
1 1/2 tbsp. Fish sauce
3 tbsp. Oyster sauce
2 tsp. White sugar
10 small sweet basil leaves
30 large sweet basil leaves
Descriptions: In a small bowl marinade the chicken with fish sauce, oyster cause, sugar and small basil leaves. Turn on wok. Heat oil on medium. Add garlic. When you smell the garlic, add the chicken. Stir fry until the chicken changes color. Add remaining basil. Cook for 2 more minutes. Serves over jasmine rice. Serves 2.
Recipe Contributor: Cathy Cleek
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