1 T canola oil
4-6 boneless, skinless chicken breasts, cut into thin strips
4 cloves garlic, finely chopped
2 shallots, finely chopped
2 T fish sauce
2 teaspoons sugar
2 t soy sauce
1 big bunch of basil leaves, cut into thin strips.* I used regular basil since I had it, but source Thai basil if you can.
6 bird’s eye chilies, chopped and pounded with a mortar and pestle, or 1-2 fresh jalapenos cut into thin strips
2-3 turns fresh ground white pepper
Heat wok or large skillet over medium heat for 2-3 minutes. Add oil, then chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, for a minute or so, then add the chicken. When the chicken is cooked, toss in the chilies and the seasonings (fish sauce, sugar, and sweet soy sauce) and continue to stir-fry. Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and fragrant. Add the pepper, taste for seasoning, and serve.
* to cut basil into thin strips, a/k/a chiffonade, stack 5-6 basil leaves on top of one another, roll into a cylinder and then use a sharp knife to make think slices thru the cylinder. Repeat until you have about 1/3 cup of basil chiffonade.