Marinate: Mix the 3 thinly sliced chicken breasts, 1-2 tbsp. brown sugar, 1-2 tbsp. light soy sauce, 1-2 tbsp. fish sauce and 1 tsp. dark soy sauce, and 1 tbsp white pepper together with the chicken. Marinate for at least 20 minutes to overnight. 

Make Crispy Fried Garlic: Combine oil and garlic in a not warmed wok or frying pan over low heat. Stir off and on 5-7 minutes until garlic starts to turn a light brown color, and the amazing aroma of toasted garlic hits your nose and makes you smile. 

Take the pan off the heat immediately because in a split-second it can go from light brown to dark brown and taste bitter instead of amazing. The hot oil in the hot pan will finish toasting it up some if need be. 

Use a small strainer to pour the crispy garlic into the strainer, and the now garlic infused oil into a heatproof container. This is gold! Sprinkle on any Thai dishes or any dish that needs some garlicky essence!

Stir-Fry: Add about 2 tablespoons of the garlic infused oil to a wok. Drizzle a few tablespoons onto the marinated meat and mix it before putting to the wok to help them to not stick together while stir-frying. Stir-fry on high heat until it’s cooked through, which should only take a few minutes. Add a few splashes of water if you want it more saucey, and add more sauces to taste if it needs more flavor. Add half of the crispy fried garlic to the stir-fry. 

Serve: with jasmine rice, and top each serving with crispy fried garlic and fresh cilantro, cucumbers and a crispy fried egg if you want to eat it Thai-style! If you want some spicy, add Nam Plaa Prik to taste to each serving.