Chicken with Fresh Basil

Quick and Easy Thai by Nancie McDermott

3 Tb veg oil
1 Tb coarsely chopped garlic
1/2 c coarsely chopped onion
3/4 lb boneless chicken, coarsely ground or cut into bite-sized pieces
2 Tb fish sauce
1 Tb tamari
2 Tb water
2 tea sugar
2 Tb coarsely chopped fresh hot green chilies, such as Thai chilies, serranos, or jalapenos
1 cup fresh holy basil, Asian basil, or Italian basil leaves or fresh mint leaves

1. Heat the oil in a large deep skillet over medium-high heat and then add teh garlic and onio9n. Toss well, and whne they begin to release their aroma, add teh chicken in generous pinches. Toss well, susing a spatula or slotted spoon, to help meat brown evenly and to break up big chunks to achieve a crumbly texture.

2. Add the fish sauce, soy sauce, water, and sugar and cook 2-3 minutes, tossing now and then, just until the meat is cooked and the seasoning form a thin, smooth sauce. Add the chilies and basil and toss well. Serve with rice.