Spicy Thai Chicken Stir Fry

Quick, easy, and ooooh so good!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄4 lbs boneless skinless chicken breasts
• 2  cloves garlic, mashed
• 1  onion, sliced julienne
• 1⁄4 cup  chopped basil
• 4  green onions, sliced julienne
• 2  tablespoons  chopped cilantro
• 4  tablespoons fish sauce (nuoc mam)
• 1⁄4 cup brown sugar
• 4  tablespoons soy sauce
• 1  teaspoon  sesame oil
• 1⁄4 cup hoisin sauce
• 1  tablespoon  chili-garlic sauce (this can be purchased at any asian grocery store)
•  salt and pepper
• 2  tablespoons  peanut oil

Directions

1. Mix fish sauce, brown sugar, soy sauce, sesame oil, hoisin sauce and chili garlic sauce in a medium sized bowl.
2. Add chicken, sliced thinly and marinate 5 minutes while you chop the veggies.
3. Heat peanut oil in large fry pan or even better, a wok.
4. Add garlic, stir fry until golden, then add onion, and fry another minute.
5. Add chicken and the marinade, and stir fry until no longer pink--about 5-7 minutes.
6. Add remaining vegetables, except basil, and stir fry about 2-3 minutes, until color pops.
7. Add basil and cook about 1 more minute, until basil wilts.
8. Serve over steamed white rice.
9. I sometimes add red pepper, spinach, bean sprouts, water chestnuts, whatever I have on hand.