Stir-fried Chicken with Snap Peas & Basil

• 1 lb boneless, skinless chicken breasts, cut lengthwise into ½-inch strips, then crosswise into 1-inch pieces
• 3 tbsp fish sauce, divided
• 1 tbsp low sodium soy sauce
• Ground white pepper
• 2 tbsp peanut or vegetable oil, divided
• ¼ cup chopped fresh basil leaves, plus 3 cups torn and lightly packed
• 2 tbsp white vinegar
• 4 oz sugar snap peas, strings removed, halved on the bias
• 8 green onions (scallions), white and light green parts finely chopped, dark green parts cut into 1-inch pieces
• 2 or 3 serrano chilies, stemmed and thinly sliced or 1/2 tsp dried red chili flakes
• 4 garlic cloves, thinly sliced
• 1 tbsp white sugar
• Cooked white or brown jasmine rice

Method...

1. In a medium bowl, stir together the chicken, 1 tbsp fish sauce, soy sauce, and ½ tsp white pepper. Let sit for 15 minutes, then drain and pat dry with paper towels.
2. Heat a wok over medium-high until a drop of water evaporates within 1 to 2 seconds of contact (about 3 minutes). Swirl in 1 tbsp of the oil. Add the chicken in a single layer. Cook undisturbed for 1 minute, letting the chicken begin to sear. Then stir-fry with a metal spatula until well browned and cooked through, about 4 minutes. Transfer to a clean bowl, then stir in the chopped basil and vinegar. Set aside.
3. Swirl the remaining 1 tbsp into the wok and heat until just smoking. Add the snap peas, scallion white parts and chilies. Stir-fry until the peas are lightly browned, about 2 minutes. Add the garlic and stir-fry until fragrant, about 30 seconds. Stir in the sugar. Add the scallion greens and chicken with accumulated juices and stir-fry until most of the juices have evaporated, about 1 minute.
4. Off heat, add the remaining 2 tablespoons fish sauce and the torn basil. Stir until the basil is wilted. Taste and season with white pepper.

Makes 4 servings

THESE ITEMS ARE PERFECT FOR THIS RECIPE

• white peppercorns
• Wok
• Wusthof Classic Asian Utility Knife