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   Ingredients :
2 lb 4 oz (1 k) chicken breasts, skinless and boneless, cut into 1 in (2.5 cm) strips
4 tablespoons vegetable oil
cup green onion (white and light green parts), finely chopped
3 garlic cloves, minced
teaspoon red pepper flakes
2 teaspoons fish sauce
1 tablespoon lime juice
4 tablespoons brown sugar
1 cup fresh basil leaves


Heat oil in a wok or large skillet over high heat until very hot.
Add onion, garlic and red pepper flakes and cook, stirring frequently, until onion is just tender but not brown. Add chicken and cook, stirring until it looses its pink color and onions start to brown. Stir in fish sauce, lime juice, brown sugar and 1/3 cup water. Cook until chicken is just cooked and juicy and liquid reduces to the consistency of a sauce. If water reduces before the chicken is cooked, add more water, 1 tablespoon at a time. Season to taste. Once chicken is cooked remove wok or skillet from the heat and add basil and stir to wilt it.

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        4 6 servings
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