Ingredients: 10 ounces chicken breast, skinless, boneless sliced 1/2 cup sliced bamboo shoots 1/2 cup sliced red pepper 1 fresh jalapeno, sliced 2 stems Thai basil 1 tablespoon chili paste with sweet basil leaves (can be found at Thai/Asian groceries) 2 tablespoons Thai fish sauce 1/2 tablespoon cornstarch 1 tablespoon soy sauce 1 tablespoon chopped garlic 1/2 cup chicken stock 1 tablespoon soybean oil

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Marinate the chicken with cornstarch and soy sauce and set aside. In a nonstick frying pan on high heat, heat soybean oil and garlic. Cook until garlic is golden brown, add marinated chicken. Stir fry for 2 to 3 minutes. Add chili paste, Thai basil, fish sauce and jalapeno. Fry for another 3 minutes and add chicken stock according to dryness. Add bamboo shoots and red pepper. Cook for another three minutes and serve with white rice on the side.