Spicy Thai Chicken Stir Fry - cooking recipe

Ingredients

1 1/4 lbs boneless skinless chicken breasts
2 cloves garlic, mashed
1 onion, sliced julienne
1/4 cup chopped basil
4 green onions, sliced julienne
2 tablespoons chopped cilantro
4 tablespoons fish sauce (nuoc mam)
1/4 cup brown sugar
4 tablespoons soy sauce
1 teaspoon sesame oil
1/4 cup hoisin sauce
1 tablespoon chili-garlic sauce (this can be purchased at any asian grocery store)
salt and pepper
2 tablespoons peanut oil

Preparation

Mix fish sauce, brown sugar, soy sauce, sesame oil, hoisin sauce and chili garlic sauce in a medium sized bowl.
Add chicken, sliced thinly and marinate 5 minutes while you chop the veggies.
Heat peanut oil in large fry pan or even better, a wok.
Add garlic, stir fry until golden, then add onion, and fry another minute.
Add chicken and the marinade, and stir fry until no longer pink--about 5-7 minutes.
Add remaining vegetables, except basil, and stir fry about 2-3 minutes, until color pops.
Add basil and cook about 1 more minute, until basil wilts.
Serve over steamed white rice.
I sometimes add red pepper, spinach, bean sprouts, water chestnuts, whatever I have on hand.