Chicken with Thai Basil

This is another of my mother's recipes, this one a bit newer than the one I posted the other day.  It comes from a cookbook called Quick and Easy Thai, by Nancie McDermott.  The flavors are quite delicate and it can be served over rice or noodles.

An interesting note, regarding Thai fish sauce, an important ingredient in this recipe:  many historians consider it the closest modern seasoning to Garam, much beloved by the Romans, 2000 years ago!

3 T vegetable oil
1 T coarsely chopped garlic
1/2 cup coarsely chopped onion
3/4 lb boneless chicken, cut I to bite sized pieces.
2 T fish sauce
1T soy sauce
2 T water
2 t sugar
2 T hot green chilies
1 cup fresh Thai basil

Heat the oil. In a deep skillet or work over medium high heat and add the onion and garlic.  Toss well, and when they begin to release their aromas, add the chicken.  Toss well with a spatula or slotted spoon to help the meat Brown evenly.

Add the fish sauce, soy sauce, water and sugar and cook for 2-3 qqminutes, tossing occasionally until the meat is cooked through and the seasonings form a thin sauce.  Add the Chile's and basil and toss well.  Serve hot or warm.


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