Ingredients
2
tablespoons vegetable oil
4
boneless skinless chicken breasts (about 1 1/4 lb)
3
cloves garlic, finely chopped
2
jalapeño chiles, seeded, finely chopped
1
tablespoon fish sauce*
1
teaspoon sugar
1/4
cup chopped fresh basil leaves
1
tablespoon chopped fresh mint leaves
1
tablespoon chopped unsalted dry-roasted peanuts
Preparation
In 12-inch skillet, heat oil over medium-high heat. Cut each chicken breast into 4 pieces. Cook chicken, garlic and chiles in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
Stir in fish sauce and sugar. Sprinkle with basil, mint and peanuts.
