Crispy Chicken with Thai Basil

1 ¼ lb. boneless chicken, cut into strips (2 inches by ½ inch)
1 tbsp. egg white
1 tbsp. rice wine
2 tsp. corn starch
1 ¼ tsp. salt
½ tsp. black pepper
3 tbsp. canola oil
2 tbsp. green chilies
½ cup Thai Basil leaves

• Combine egg white, rice wine, corn starch, salt and pepper; stir well to dissolve corn starch. Add chicken, marinade for one half hour.
• Add ½ of the oil to large pan when hot but not smoking. Stir the chicken again and then add half of the chicken. Stir fry quickly until chicken is just cooked.
• Repeat with other half of chicken.
• Add 1 tbsp. of oil to pan, cook chiles for 2 minutes. Add cooked chicken to this. Stir in Basil leaves. Season with salt.