Servings: 4 Servings 30 minutes

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
3 tablespoons fish sauce, divided 3 tablespoons fish sauce, divided
1 tablespoon soy sauce 1 tablespoon soy sauce
Ground white pepper Ground white pepper
3 tablespoons peanut oil, divided 3 tablespoons peanut oil, divided
¼ cup chopped fresh basil leaves, plus 3 cups torn and lightly packed ¼ cup chopped fresh basil leaves, plus 3 cups torn and lightly packed
2 tablespoons white vinegar 2 tablespoons white vinegar
4 ounces sugar snap peas, strings removed, halved on the bias 4 ounces sugar snap peas, strings removed, halved on the bias
8 scallions, white and light green parts finely chopped, dark green tops cut into 1-inch pieces 8 scallions, white and light green parts finely chopped, dark green tops cut into 1-inch pieces
2-3 serrano chilies, stemmed and thinly sliced 2 to 3 serrano chilies, stemmed and thinly sliced
4 garlic cloves, thinly sliced 4 garlic cloves, thinly sliced
1 tablespoon white sugar 1 tablespoon white sugar

PREPARE THE CHICKEN
In a medium bowl, stir together the chicken, soy sauce, 1 tablespoon of the fish sauce and ½ teaspoon white pepper. Let sit for 15 minutes, then drain and pat dry with paper towels.
COOK THE CHICKEN
In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high until just smoking. Add the chicken, distributing it in an even layer. Cook, stirring occasionally, until well browned and cooked through, 5 to 7 minutes. Transfer to a clean bowl, then stir in the chopped basil and vinegar. Set aside.
COOK THE VEGETABLES
Add the remaining 2 tablespoons oil to the skillet and heat over medium-high until just smoking. Add the snap peas, scallion whites and chilies. Cook, stirring occasionally, until the peas are lightly browned, about 3 minutes.
Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the sugar. Add the scallion tops and the chicken with the accumulated juices and cook, stirring, until most of the juices have evaporated, about 1 minute.
PLATE AND SERVE
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.

Tip : Don’t begin cooking until all ingredients are prepared. The stir-fry comes together quickly, so make sure everything is ready and close at hand.  Tip : Don’t begin cooking until all ingredients are prepared. The stir-fry comes together quickly, so make sure everything is ready and close at hand.