Stir-Fried Chicken with Snap Peas and Basil
To prepare the chicken, cut each breast lengthwise into ½-inch strips, then cut the strips crosswise into 1-inch pieces. Using both chopped basil (mixed with the cooked chicken) and whole basil leaves (stirred in at the end) provided the full herbal flavor and fragrance we were looking for. Serve with steamed white or brown jasmine rice.
pound boneless, skinless chicken breasts, cut into 1-inch pieces
tablespoons fish sauce, divided
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