Instructions: In a small bowl, combine chicken broth, fish sauce, sugar, and soy sauce. Set aside.

Rinse chicken breasts and pat dry with paper towels. Thinly slice breasts. Set aside.

Heat a wok or large skillet over medium-high heat. Add oil and swirl to cover bottom of wok. Add garlic and serrano pepper. Cook for 10 to 15 seconds. Add chicken and stir-fry for 3 to 4 minutes, or until chicken is no longer pink in the center. Add the broccoli, carrots, and green onions and stir-fry for 2 to 3 minutes, or until vegetables are tender-crisp. Add the reserved sauce mixture and basil leaves. Stir-fry for 1 minute, or until mixture is warmed through. Serve over cooked rice.

This recipe yields 4 servings.

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