Spicy Thai Chicken

• 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 onion, 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

1. Slice chicken into 1/4 inch thick strips.
2. In medium bowl, combine fish sauce, soy sauce, and brown sugar, stir in chicken slices to coat. Let marinate 5 minutes.
3. 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.
4. 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.
5. 4Return chicken to skillet, heat through. Stir in basil leaves just before serving.

asian fish sauce, soy sauce, brown sugar, chicken, vegetable oil, onion, red chilies, fresh ginger, garlic, basil

Taken from www.food.com/recipe/spicy-thai-chicken-117855 (may not work)