Spicy Thai Chicken
|Asian fish sauce||3 Tablespoon|
|Soy sauce||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Skinless boneless chicken breast halves||4 Small, sliced|
|Vegetable oil||2 Teaspoon|
|Onion||1 Large, cut into 1/4 inch thick slices|
|Red chilies/Green chilies||2 , seeded and cut into match stick thin strips|
|Minced peeled fresh ginger||2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed with garlic press|
|Loosely packed fresh basil||1 1⁄2 Cup (24 tbs)|
|Basil sprigs||2 , garnish|
In medium bowl, combine fish sauce, soy sauce, and brown sugar; stir in chicken slices to coat.
Let marinate 5 minutes.
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.
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.
Return chicken to skillet; heat through.
Stir in basil leaves just before serving.
Garnish with basil sprigs.