Thai Chicken with Basil
1 pound skinless, boneless chicken breast halves
3 tablespoons Asian fish sauce (nuoc nam)
1 tablespoon soy sauce
1 tablespoon brown sugar
2 teaspoons vegetable oil
1 large onion (12 ounces), cut into 1/4-inch-thick slices
2 red or green chiles (serrano or jalapeño), seeded and cut into matchstick strips
2 teaspoons minced, peeled fresh ginger
2 garlic cloves, crushed with garlic press
1 1/2 cups loosely packed fresh basil leaves
With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/4-inch-thick slices. In medium bowl, combine fish sauce, soy sauce, and brown sugar; add chicken slices, tossing to coat. Let marinate 5 minutes.
In nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Add chicken with marinade and cook, stirring frequently (stir-frying), until chicken loses its pink color throughout, 3 to 4 minutes. With slotted spoon, transfer chicken to bowl.
Add onion to marinade remaining in skillet and cook, stir-frying, 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.
Nutritional Information (per serving): Calories 238, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 66 mg, Sodium 784 mg, Carbohydrates 16 g, Protein 31 g.