Ingredients:
3 tablespoons asian fish sauce ( nuoc nam)
1 tablespoon soy sauce
1 tablespoon brown sugar
4 small boneless skinless chicken breast halves ( 4 ounces each)
2 teaspoons vegetable oil
1 large onions, cut into 1/4-inch-thick slices ( 12 ounces)
2 red chilies (serrano or jalapeqo) or 2 green chilies, seeded and cut into matchstick-thin strips ( serrano or jalapeqo)
2 teaspoons minced peeled fresh ginger
2 garlic cloves, crushed with garlic press
1 1/2 cups loosely packed fresh basil leaves
Directions:
Slice chicken into 1/4 inch thick strips.
In medium bowl, combine fish sauce, soy sauce, and brown sugar, stir in chicken slices to coat. Let marinate 5 minutes.
In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot. Add chicken with marinade and cook, stirring occasionally, until chicken slices lose their pink color throughout, about 3 to 4 minutes. With slotted spoon, remove chicken to plate.
Add onion to marinade remaining in skillet and cook, stirring occasionally, until tender-crisp, about 4 minutes. Stir in chiles, ginger, and garlic, cook 1 minute longer.
4Return chicken to skillet, heat through. Stir in basil leaves just before serving.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.