1 pound of chicken breasts
2 tablespoons of corn or potato starch
2 tablespoons oil
2 cloves garlic
2 small hot peppers or chilies
1 green pepper
1 Tablespoon of fish sauce
1 teaspoon gluten free soy sauce
1 teaspoon rice wine vinegar
2 teaspoons brown sugar
pinch of white pepper
1 bunch of thai basil
Slice chicken breasts into slivers about 1/4 inch thick, dust with starch and place in refrigerator for 1/2 hour to tenderize.
Finely slice shallots into rounds.
Cut pepper into quarters, then chop each quarter into slices.
Crush or chop garlic.
In small bowl combine: fish sauce, soy sauce, vinegar, sugar and pepper.
Wash and pick thai basil leaves.
Heat oil in wok or large frying pan.
Add shallots and garlic to wok and cook until soften and a little caramelized.
Add peppers and cook until soft and slightly cooked.
Add chicken and cook until no longer pink.
Season with fish sauce mixture.
Stir in basil leaves and cook 1-2 minutes more.