Ingredients
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1 1/4 lbs boneless skinless chicken breasts
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2 cloves garlic, mashed
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1 onion, sliced julienne
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1/4 cup chopped basil
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4 green onions, sliced julienne
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2 tablespoons chopped cilantro
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4 tablespoons fish sauce (nuoc mam)
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1/4 cup brown sugar
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4 tablespoons soy sauce
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1 teaspoon sesame oil
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1/4 cup hoisin sauce
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1 tablespoon chili-garlic sauce (this can be purchased at any asian grocery store)
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salt and pepper
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2 tablespoons peanut oil
Instructions
- Mix fish sauce, brown sugar, soy sauce, sesame oil, hoisin sauce and chili garlic sauce in a medium sized bowl.
- Add chicken, sliced thinly and marinate 5 minutes while you chop the veggies.
- Heat peanut oil in large fry pan or even better, a wok.
- Add garlic, stir fry until golden, then add onion, and fry another minute.
- Add chicken and the marinade, and stir fry until no longer pink--about 5-7 minutes.
- Add remaining vegetables, except basil, and stir fry about 2-3 minutes, until color pops.
- Add basil and cook about 1 more minute, until basil wilts.
- Serve over steamed white rice.
- I sometimes add red pepper, spinach, bean sprouts, water chestnuts, whatever I have on hand.