3 Tbsp. Asian fish sauce
1 Tbsp. soy sauce
1 Tbsp. brown sugar
1 lb. boneless chicken-breast halves
2 tsp. vegetable oil
1 large onion
2 red or green chiles (serrano or jalapeno)
2 tsp. minced, peeled fresh ginger
2 garlic cloves, crushed with garlic press
1/2 cups loosely packed fresh basil leaves
Slice chicken breasts crosswise into 1/4 inch thick slices. In a medium bowl, combine fish sauce, soy sauce, and brown sugar; stir in chicken slices to coat. Let marinate 5 minutes.
Meanwhile, cut onion into 1/2 inch slices. Seed chili peppers and cut into matchstick thin strips.
In a nonstick skillet, heat vegetable oil over medium-high heat until very hot. Add chicken, stirring occasionally, until chicken slices lose their pink color throughout, about 3 to 4 minutes. With slotted spoon, remove chicken to plate.
Add onion slices to skillet and cook, stirring occasionally, until tender-crisp, about 4 minutes. Stir in any remaining chicken marinade and continue to stir and cook for one more minute. Add chiles, ginger, and garlic; cook 1 minute longer. Return chicken to skillet; heat through. Stir in basil leaves just before serving.