Spicy Thai Chicken with Basil

The Thai themed meals continue, partly because of my success with the coconut soup and partly because most of the ingredients for that recipe and this one overlapped! Because it uses chicken this recipe feels very light while remaining filling. It has a bit more spice to it, which I really love as the nights here are getting cooler.

Spicy Thai Chicken with Basil
(serves 4)

1 1/3 lb chicken breasts, cut into small 1x2" pieces
2 tbs fish sauce
1 1/2 tbs soy sauce
1 tbs water
1 1/2 tsp sugar
1 large onion, thinly sliced
3 fresh chiles, seeded and sliced
3 cloves garlic, minced
1 1/2 c basil leaves
oil, for cooking

1) In a shallow dish combine the chicken with the fish sauce, water, soy sauce and sugar.

2) Heat the oil on a wok or large nonstick pan over moderately high heat.

3) Cook the onion in the oil for about two minutes, then add the chiles and garlic and cook while stirring for an additional thirty seconds.

4) With a slotted spoon add the chicken to the pan and cook for three minutes, then add the marinade and cook thirty seconds longer.

5) Remove the pan from heat and add a cup of the basil. Serve and top with the remaining 1/2 cup.