I have always loved this simple Thai stir-fried dish, especially with steamed basmati rice. Feel free to add some blanched vegetables if you want to create a one-dish meal.
- 1½ pounds boned chicken breast, skin removed
- 3 tablespoons fish sauce
- 1½ tablespoons rice wine or sake
- 1½ tablespoons minced shallots
- 3½ tablespoons canola or corn oil
- 1½ tablespoons chopped fresh red chile (seeds removed)
- 2 tablespoons chopped garlic
- 3 medium red onions, peeled and cut into thin julienne slices
- 2 tablespoons fish sauce
- 1½ tablespoons soy sauce
- 1 tablespoon sugar
- 1½ tablespoons water
- 1½ cups fresh Thai holy basil or sweet basil leaves, stems removed, leaves rinsed, drained, and coarsely shredded
Arrange the chicken breast flat on a cutting board. Holding the blade of your knife horizontal with the board, cut the chicken into thin slices on the diagonal and put them in a bowl. Add the Marinade ingredients and toss the chicken lightly to coat.
Heat a wok or large skillet, add 2 tablespoons of the oil, and heat until very hot, about 30 seconds. Add the Seasonings, and stir-fry over high heat about 1½ to 2 minutes, or until the onions are tender. Push to the side of the pan.
Add the remaining 1½ tablespoons oil, and heat until very hot. Add the chicken, stirfrying over high heat about 2 minutes, or until the meat changes color and is cooked. Give the premixed Sauce another stir and pour it into the pan. Bring to a boil. Add the fresh basil and mix. Scoop the chicken onto a serving platter and serve with rice and a vegetable, if desired.