Ingredients
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1 1/3 lbs chicken breasts, boneless and skinless, cut into 1-by-2-inch pieces (about 4)
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2 tablespoons asian fish sauce (nam pla or nuoc mam, available at Asian markets and many supermarkets)
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1 1/2 tablespoons soy sauce
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1 tablespoon water
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1 1/2 teaspoons sugar
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2 tablespoons cooking oil
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1 large onion, cut into thin slices
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3 garlic cloves, minced
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1 1/2 cups lightly packed basil leaves
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3 fresh chili peppers, seeds and ribs removed, cut into thin slices or 1/4 teaspoon dried red pepper flakes
Instructions
- In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.
- In a large nonstick frying pan or a wok, heat the oil over moderately high heat.
- Add the onion and cook, stirring, for 2 minutes.
- Stir in the chiles and garlic; cook, stirring, 30 seconds longer.
- Remove the chicken from the marinade with a slotted spoon and add it to the hot pan.
- Cook until almost done, stirring, about 3 minutes.
- Add the marinade and cook 30 seconds longer.
- Remove from the heat and stir in 1 cup of the basil.
- Serve topped with the remaining 1/2 cup basil.