Categories: Asian

Ingredients

• 2 tbsp fish sauce
• 1 1/2 tbsp soy sauce
• 1 tbsp water
• 1 1/2 tsp sugar
• 2 whole chicken breasts, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, cut into thin slices
• 3 Thai chilies, seeded and thinly sliced
• 3 garlic cloves, minced
• 1 1/2 cups chopped basil leaves, divided

Directions

1. In a medium-sized bowl, combine the fish sauce, soy sauce, water and sugar. Add the chicken and stir to coat. Let marinate for 10 minutes.

2. In a large wok, heat oil over medium-high heat. Add the onion and stir-fry for 2-3 minutes. Add the chilies and garlic and continue to cook for an additional 30 seconds.

3. Using a slotted spoon, remove the chicken from the marinade and add it to the skillet (reserve the marinade). Stir-fry until almost cooked through, about 3 minutes.

4. Add the reserved marinade and cook for an additional 30 seconds. Remove the skillet from the heat and stir in 1 cup of the basil.

5. Garnish with remaining basil and serve with rice.

Email to a friend | Print this recipe | Back