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Ingredients
- 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
Details
Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from thai.food.com
Preparation
Step 1
Directions:
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.
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