Spicy Thai Chicken

• 3 tbsp. Asian fish sauce (nuoc nam)
• 1 tbsp. soy sauce
• 1 tbsp. brown sugar
• 4 skinless, boneless chicken-breast halves
• 2 tsp. vegetable oil
• 1 large onion
• 2 red or green chiles (serrano or jalapeno)
• 2 tsp. minced, peeled fresh ginger
• 2 clove garlic
• 1 1/2 c. loosely packed fresh basil leaves
• basil sprigs

1. In medium bowl, combine fish sauce, soy sauce, and brown sugar; stir in chicken slices to coat.
2. Let marinate 5 minutes.
3. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot.
4. Add chicken with marinade and cook, stirring occasionally, until chicken slices lose their pink color throughout, about 3 to 4 minutes.
5. With slotted spoon, remove chicken to plate.
6. Add onion to marinade remaining in skillet and cook, stirring occasionally, until tender-crisp, about 4 minutes.
7. Stir in chiles, ginger, and garlic, cook 1 minute longer.
8. Return chicken to skillet, heat through.
9. Stir in basil leaves just before serving.
10. Garnish with basil sprigs.Note: Asian fish sauce (nuoc nam) a thin, translucent, salty, brown liquid extracted from salted, fermented fish is used in Thai and Vietnamese cooking.
11. It can be purchased in the Asian section of some grocery stores, or from Thai Kitchen, Box 13242, Berkeley, CA 94701 (call 800-967-THAI 800-967-8424).
12. If you don't have fish sauce, increase soy sauce to 2 tablespoons and proceed with recipe.

fish sauce, soy sauce, brown sugar, skinless, vegetable oil, onion, red, ginger, clove garlic, basil, basil sprigs

Taken from www.delish.com/recipefinder/spicy-thai-chicken-1491 (may not work)