Ingredients
- 1 1/3 pounds boneless, skinless chicken breasts (about 4), reduce 1-by-2-inch pieces
- two tablespoons Asian fish sauce (nam pla or nuoc mam) see Note
- 1 1/two tablespoons soy sauce
- 1 tablespoon water
- 1 1/2 teaspoons sugar
- two tablespoons oil
- 1 large onion, reduce thin slices
- 3 fresh red chiles, seeds and ribs removed, reduce thin slices, or 1/4 teaspoon dried red-pepper flakes
- 3 cloves garlic clove, minced
- 1 1/2 cups gently packed tulsi leaves
Steps to make this recipe
- Inside a medium bowl, combine the chicken using the fish sauce, soy sauce, water, and sugar.Inside a large nonstick fry pan or perhaps a wok, heat the oil over moderately high temperature. Add some onion and prepare, stirring, for just two minutes. Stir within the chiles and garlic clove prepare, stirring, thirty seconds longer.
- Take away the chicken in the marinade having a slotted spoon and combine it with the new pan. Prepare until almost done, stirring, about 3 minutes. Add some marinade and prepare thirty seconds longer. Remove in the heat and stir in 1 cup from the tulsi. Serve capped using the remaining 1/2 cup tulsi.
Notes
Offered at Asian markets and lots of supermarkets