Fresh basil and fresh mint are essential to this dish. They are gentle counterparts to the fiery peppers and salty fish sauce. This simple, elegant dish calls for hot cooked rice.

4 boneless, skinless chicken breasts halved. (about 12 oz.)
2 tbsp. vegetable oil
3 cloves garlic
2 red jalapeno peppers seeded and finely chopped
1 tbsp. fish sauce
1 tsp. sugar
1/4 c. fresh basil, chopped
1 tbsp. fresh mint
1 tbsp. chopped unsalted roasted peanuts

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