Spicy Thai Chicken - cooking recipe

Ingredients

3 tablespoons asian fish sauce (nuoc nam)
1 tablespoon soy sauce
1 tablespoon brown sugar
4 small boneless skinless chicken breast halves (4 ounces each)
2 teaspoons vegetable oil
1 large onion, cut into 1/4-inch-thick slices (12 ounces)
2 red chilies (serrano or jalapeqo) or 2 green chilies, seeded and cut into matchstick-thin strips (serrano or jalapeqo)
2 teaspoons minced peeled fresh ginger
2 garlic cloves, crushed with garlic press
1 1/2 cups loosely packed fresh basil leaves

Preparation

Slice chicken into 1/4 inch thick strips.
In medium bowl, combine fish sauce, soy sauce, and brown sugar, stir in chicken slices to coat. Let marinate 5 minutes.
In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot. Add chicken with marinade and cook, stirring occasionally, until chicken slices lose their pink color throughout, about 3 to 4 minutes. With slotted spoon, remove chicken to plate.
Add onion to marinade remaining in skillet and cook, stirring occasionally, until tender-crisp, about 4 minutes. Stir in chiles, ginger, and garlic, cook 1 minute longer.
4Return chicken to skillet, heat through. Stir in basil leaves just before serving.