3 tb Vegetable Oil

      1 lb Chicken breast (boned)

      2 tb Garlic; coarsely chopped

      3 tb Nuoc Nam (fish sauce)

    3/4 c  Basil, thinly sliced

      2 tb Sugar

      2    Serrano chilies

      2 tb Water

  Skin chicken and cut into 1.25 X 1 in strips.  Remove stems from chilies
  and cut lengthwise into thin strips (discard the seeds).  Heat oil in wok
  or large skillet over high heat.  Add garlic and stir until golden brown,
  about 10 seconds.  Add 0.5 cup of basil and the chilies and stir-fry just
  until basil wilts, about 1 minute.  Add chicken and stir-fry about 3
  minutes.  Add nuoc mam, water and sugar and stir-fry until sauce bubbles
  and thickens slightly, about 2 minutes.  Add remaining 0.25 cup of basil
  and stir-fry until just wilted, about 5 seconds. Serve immediately with
  steamed rice...
  From: clay@panix.com (Clay Irving)