1 ½ pounds boned chicken breast, skin removed
3 tablespoons fish sauce
1 ½ tablespoons rice wine or sake
1 ½ tablespoons minced shallot
3 ½ tablespoons canola or corn oil
1 ½ tablespoons chopped fresh red chile (seeds removed)
2 tablespoons chopped garlic
3 medium red onions, peeled and cut into thin julienne slices
Sauce (mixed together):
2 tablespoons fish sauce
1 ½ tablespoons soy sauce
1 tablespoon sugar
1 ½ tablespoons water
1 ½ cups fresh Thai holy basil or sweet basil leaves, stems removed, leaves rinsed, drained, and coarsely shredded
1) Arrange the chicken breast flat on a cutting board. Holding the blade of your knife horizontal with the board, cut the chicken into thin slices on the diagonal and put them in a bowl. Add the Marinade ingredients and toss the chicken lightly to coat.
2) Heat a wok or large skillet, add 2 tablespoons of the oil, and heat until very hot, about 30 seconds. Add the Seasonings, and stir-fry over high heat about 1 ½ to 2 minutes, or until the onions are tender. Push to the side of the pan.
3) Add the remaining 1 ½ tablespoons oil, and heat until very hot. Add the chicken, stir frying over high heat about 2 minutes, or until the meat changes color and is cooked. Give the premixed Sauce another stir and pour it into the pan. Bring it to a boil. Add the fresh basil and mix. Scoop the chicken onto a serving platter and serve with rice and a vegetable, if desired.