4 boneless, skinless chicken breasts, cut into 1-by-2-inch pieces
2 red chillis, diced
2 garlic cloves, minced
1 large onion, cut into thin slices
2 tablespoons cooking oil
3 cloves garlic, minced
1/2 tablespoons soy sauce
1 tablespoon water
1 teaspoon sugar
2 tbsp. Asian fish sauce
1tbsp. of white wine vinagar
1 pack of basil leaves
Preparation:
Low the heat and add basil leaves (most of the pack, leave a few pieces for decoration). Stir the chicken mix well and cook for another 10 min.
In a medium bowl, place together chicken breasts with the fish sauce, chillies, garlic and onion, soy sauce, wine vinegar, water, and sugar. Marinate chicken for 1 h.
In a large frying deep pan or wok, pre heat the oil over medium heat. Place chicken with all of the ingredients from marinade. Cook for 15 min on medium heat, occasionally stirring.