2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 tablespoon brown sauce
4 small skinless, boneless chicken-breast halves (4 ounces each), sliced crosswise into 1/4-inch-thick slices
2 teaspoons vegetable oil
1 large onion (12 ounces), cut into 1/4-inch-thick slices
2 red or green chiles (serrano or jalapeno), seeded and cut into matchstick-thin strips
2 teaspoons minced, peeled fresh ginger
2 garlic cloves, crushed with garlic press
1 1/2 cups loosely packed fresh basil leaves
Basil sprigs for 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.
Note: If you don't have fish sauce, increase soy sauce to 2 tablespoons and proceed with recipe.
