Ground chicken thai basil recipe

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.

Offered at Asian markets and lots of supermarkets