4 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
3 cloves garlic, minced
2 red jalapeño peppers, seeded and finely chopped
1 tablespoon fish sauce
1 teaspoon granulated sugar
1/4 cup minced fresh basil
1 tablespoon minced fresh mint leaves
1 tablespoon chopped unsalted, roasted peanuts

Cut each breast half into 4 pieces. Heat oil in work or 12-inch skillet until hot. Cook and stir garlic and peppers over medium-high heat until garlic is golden brown. Add chicken; stir-fry until chicken is done, 8 to 10 minutes. Stir in fish sauce and sugar. Sprinkle with remaining ingredients. Garnish with lemon wedges if desired.

Yields 4 servings.

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