INGREDIENTS:
2-3 tablespoons vegetable oil
1 teaspoon sriracha sauce
1 teaspoons crushed red pepper
1 medium onion chopped
4 cloves garlic sliced (about 3 tablespoons)
1 pounds skinless boneless chicken breasts, cut into bite-size pieces
2 teaspoon brown sugar
1 tablespoons fish sauce or more adjust to taste
1 tablespoons soy sauce (tamari for gluten free)
3/4 cup fresh thai basil leaves about 10 or more leaves
PREPARATION:
If you are serving with rice start cooking the rice before you start making the chicken
Heat oil in a wok or saucepan swirl to coat pan and then add onions, garlic, sriracha sauce and pepper flakes sauté until fragrant. About 2 to 3 minutes. Be careful not to let it burn
Add chicken, cook until chicken is longer pink and it is slightly brown.
Then add soy sauce, sugar and fish sauce- continue cooking until the sauce thickens and the chicken is fully cooked.
Finally stir in the thai basil leaves. Turn off the heat once the leaves are wilted.
Transfer to a serving plate and serve with rice.
