Chicken Holy Basil

From Martha Stewart.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 10  garlic cloves, minced
• 6  fresh  Thai chiles, thinly sliced crosswise
• 1⁄4 cup  vegetable oil, plus
• 2  tablespoons  vegetable oil
• 2  lbs boneless skinless chicken breasts (cut into 1-inch pieces)
• 1  tablespoon  asian fish sauce
• 1  teaspoon  asian fish sauce
• 2  teaspoons soy sauce
• 4 1⁄2 teaspoons sugar
•  fresh ground pepper
• 3  cups  loosely packed fresh holy basil leaves, plus more for garnish
•  steamed  jasmine rice, for serving (or sticky rice)

Directions

1. Mash together garlic and chiles using a mortar and pestle or the flat side of a large knife. Heat oil in a wok or large skillet over medium-high heat. Add garlic mixture. Cook, stirring constantly, until garlic is just golden, about 20 seconds.
2. Add chicken; cook, stirring often, until chicken is cooked through, about 4 minutes. Stir in fish sauce, soy sauce, sugar, and 1 1/2 teaspoons pepper. Add basil; cook, stirring constantly, 1 minute. Season with more pepper, if desired. Serve over rice. Garnish with basil.