Basil, Chili and Garlic Chicken Nancie McDermott   From Every Day with Rachael Ray February 2007 FOUR SERVINGS Prep Time: 15 min Cook Time: 25 min 2 tablespoons fish sauce 2 tablespoons soy sauce 4 teaspoons sugar 2 teaspoons crushed red pepper 1/2 pound thin Asian rice noodles or vermicelli pasta 3 tablespoons vegetable oil 1/2 cup thinly sliced onion, plus 1 cup finely chopped onion 8 cloves garlic, finely chopped (about 3 tablespoons) 1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces 1 cup torn fresh basil leaves 1. In a small bowl, combine 1/2 cup water with the fish sauce, soy sauce, sugar and crushed red pepper. Stir to dissolve the sugar; set aside. 2. In a large pot of boiling, salted water, cook the rice noodles until al dente. Drain and set aside. 3. While the noodles are cooking, heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes. Transfer the mixture to a bowl and set aside. 4. Add the remaining 1 tablespoon oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes. Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer. Remove the pan from the heat and add the basil, tossing until slightly wilted. Serve the chicken over the noodles.

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