1 1/3 pounds boneless, skinless chicken breasts, cut into thin slices
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons soy sauce
1 tablespoon water
1 1/2 teaspoons sugar
2 tablespoons cooking oil
1 large onion, cut into thin slices
I tablespoon sriracha pepper-garlic paste
4 cloves garlic, minced
1 teaspoon minced fresh ginger
Juice of 4 limes
1 1/2 cups lightly packed basil leaves
In a medium bowl, combine the chicken with the fish sauce, soy, water and sugar. In a wok or large nonstick frying pan, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the siracha, garlic and ginger; cook, stirring, about 30 seconds longer. Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, 3-4 minutes. Add the marinade and lime juice; cook 30 seconds longer. Remove from the heat and stir in 1 cup of the basil. Serve with jasmine rice, topped with the remaining 1/2 cup basil. Serves 4-6.
