Thai Chicken with Basil

By angielaine

Ingredients

• 1 Lb. Skinless, Boneless Chicken Breast, thinly sliced
• 3 Tbsp Asian Fish Sauce
• 3 Tbsp Soy Sauce
• 3 Tbsp Brown Sugar
• 2 tsp Vegetable Oil
• 1 Large Onion, sliced
• 1 Jalapeño, seeded and cut into matchstick strips
• 2 tsp Ginger, minced
• 2 Cloves Garlic, minced
• 1 1/2 Cups loosely packed Basil Leaves

Preparation

Step 1

In medium bowl, combine fish sauce, soy sauce, and brown sugar; add chicken slices, tossing to coat and marinade 5 minutes to overnight. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot. Add chicken and marinade; cook, stirring frequently, until chicken loses it pink color throughout, about 3 to 4 minutes. Remove chicken with a slotted spoon. Add onion to the skillet with remaining marinade and cook until tender crisp, about 4 minutes. Stir in chilies, ginger and garlic; cook for 1 minute. Return chicken to skillet; heat through. Stir in basil just before serving.

Variation: Add Thai chicken to mixed salad greens with purple onion, cilantro, bell pepper and lemon-basil pasta.