Basil Chicken

2 tablespoons fish sauce

1½ tablespoons soy sauce

1 tablespoon water

1½ teaspoons sugar

2 whole boneless, skinless chicken breasts, cut into 1-inch cubes

2 tablespoons vegetable oil

1 large onion, cut into thin slices

3 Thai chilies, seeded and thinly sliced

3 cloves garlic, minced

1½ cups chopped basil leaves, divided

1. In a medium-sized bowl, combine the fish sauce, the soy sauce, water, and sugar. Add the chicken cubes and stir to coat. Let marinate for 10 minutes.
2. In a large skillet or wok, heat oil over medium-high heat. Add the onion and stir-fry for 2 to 3 minutes. Add the chilies and garlic and continue to cook for an additional 30 seconds.
3. Using a slotted spoon, remove the chicken from the marinade and add it to the skillet (reserve the marinade.) Stir-fry until almost cooked through, about 3 minutes.
4. Add the reserved marinade and cook for an additional 30 seconds. Remove the skillet from the heat and stir in 1 cup of the basil.
5. Garnish with the remaining basil, and serve with rice.