Ingredients

serves 4 to 6

　　10 garlic cloves, minced

　　6 fresh Thai chiles, thinly sliced crosswise

　　1/4 cup plus 2 tablespoons vegetable oil

　　2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

　　1 tablespoon plus 1 teaspoon Asian fish sauce

　　2 teaspoons soy sauce

　　4 1/2 teaspoons sugar

　　Freshly ground pepper

　　3 cups loosely packed fresh holy basil leaves, plus more for garnish

　　Sticky or steamed jasmine rice, for serving

　　

Step 1

Mash together the garlic and chiles using a mortar and pestle or the flat side of a large knife. Heat the oil in a wok or large skillet over medium-high heat. Add the garlic mixture. Cook, stirring, until the garlic is just golden, about 20 seconds.

　　

Step 2

Add the chicken; cook, stirring often, until the chicken is cooked through, about 4 minutes. Stir in the fish sauce, soy sauce, sugar, and 1 1/2 teaspoons pepper. Add the basil; cook, stirring constantly, 1 minute. Season with more pepper, if desired. Serve over rice. Garnish with basil.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.