Categories: Asian
Ingredients
- 2 tbsp fish sauce
- 1 1/2 tbsp soy sauce
- 1 tbsp water
- 1 1/2 tsp sugar
- 2 whole chicken breasts, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, cut into thin slices
- 3 Thai chilies, seeded and thinly sliced
- 3 garlic cloves, minced
- 1 1/2 cups chopped basil leaves, divided
Directions
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In a medium-sized bowl, combine the fish sauce, soy sauce, water and sugar. Add the chicken and stir to coat. Let marinate for 10 minutes.
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In a large wok, heat oil over medium-high heat. Add the onion and stir-fry for 2-3 minutes. Add the chilies and garlic and continue to cook for an additional 30 seconds.
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Using a slotted spoon, remove the chicken from the marinade and add it to the skillet (reserve the marinade). Stir-fry until almost cooked through, about 3 minutes.
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Add the reserved marinade and cook for an additional 30 seconds. Remove the skillet from the heat and stir in 1 cup of the basil.
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Garnish with remaining basil and serve with rice.