Spicy Thai Chicken Stir Fry

• 1 1/4 lbs boneless skinless chicken breasts
• 2 cloves garlic, mashed
• 1 onion, sliced julienne
• 1/4 cup chopped basil
• 4 green onions, sliced julienne
• 2 tablespoons chopped cilantro
• 4 tablespoons fish sauce (nuoc mam)
• 1/4 cup brown sugar
• 4 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/4 cup hoisin sauce
• 1 tablespoon chili-garlic sauce (this can be purchased at any asian grocery store)
• salt and pepper
• 2 tablespoons peanut oil

1. Mix fish sauce, brown sugar, soy sauce, sesame oil, hoisin sauce and chili garlic sauce in a medium sized bowl.
2. Add chicken, sliced thinly and marinate 5 minutes while you chop the veggies.
3. Heat peanut oil in large fry pan or even better, a wok.
4. Add garlic, stir fry until golden, then add onion, and fry another minute.
5. Add chicken and the marinade, and stir fry until no longer pink--about 5-7 minutes.
6. Add remaining vegetables, except basil, and stir fry about 2-3 minutes, until color pops.
7. Add basil and cook about 1 more minute, until basil wilts.
8. Serve over steamed white rice.
9. I sometimes add red pepper, spinach, bean sprouts, water chestnuts, whatever I have on hand.

chicken breasts, garlic, onion, basil, green onions, cilantro, fish sauce, brown sugar, soy sauce, sesame oil, hoisin sauce, chiligarlic sauce, salt, peanut oil

Taken from www.food.com/recipe/spicy-thai-chicken-stir-fry-31943 (may not work)