1 lb. skinned, boned chicken breasts
4 cloves garlic, minced
4 green onions, chopped
2 TBS peanut or olive oil
4 tiny green or red Asian chili peppers, stemmed and finely chopped
3/4 cup finely chopped fresh basil leaves
2 TBS fish sauce

Put chicken breasts in freezer until firm but not frozen solid.  Cut
chicken into tiny slivers.  Heat up wok, add oil, and stir-fry garlic and
green onions until tender but not brown, about 1-2 minutes.  Add chili
peppers and cook, stirring, about 1 minute more.  Add chicken and stir-fry
until cooked through.  Stir in basil and fish sauce, mixing thoroughly.
Serve over rice, if desired.