Thai Chicken With Basil

• 1 1/3 lbs chicken breasts, boneless and skinless, cut into 1-by-2-inch pieces (about 4)
• 2 tablespoons asian fish sauce (nam pla or nuoc mam, available at Asian markets and many supermarkets)
• 1 1/2 tablespoons soy sauce
• 1 tablespoon water
• 1 1/2 teaspoons sugar
• 2 tablespoons cooking oil
• 1 large onion, cut into thin slices
• 3 fresh chili peppers, seeds and ribs removed, cut into thin slices or 1/4 teaspoon dried red pepper flakes
• 3 garlic cloves, minced
• 1 1/2 cups lightly packed basil leaves

1. In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.
2. In a large nonstick frying pan or a wok, heat the oil over moderately high heat.
3. Add the onion and cook, stirring, for 2 minutes.
4. Stir in the chiles and garlic; cook, stirring, 30 seconds longer.
5. Remove the chicken from the marinade with a slotted spoon and add it to the hot pan.
6. Cook until almost done, stirring, about 3 minutes.
7. Add the marinade and cook 30 seconds longer.
8. Remove from the heat and stir in 1 cup of the basil.
9. Serve topped with the remaining 1/2 cup basil.

chicken breasts, asian fish sauce, soy sauce, water, sugar, cooking oil, onion, fresh chili peppers, garlic, basil

Taken from www.food.com/recipe/thai-chicken-with-basil-424746 (may not work)