Thai-Style Stir-Fried Chicken and Basil

Here is a quick and delicious Thai-style chicken dish. I modified it to use half the chicken that the original recipe called for, as my version below has a higher sauce-to-chicken ratio. And yes I took it from Fine Cooking

Ingredients

• 2 Tbs. vegetable oil
  
• 4 medium shallots, peeled and thinly sliced
• 2 medium cloves garlic, thinly sliced
• 1/4 tsp. crushed red pepper flakes
• 1/2 lb. chicken breast cutlets (about 1/4 inch thick), cut crosswise into 1-inch-wide strips
• 1 Tbs. fish sauce
• 1 Tbs. fresh lime juice
• 2 tsp. packed light brown sugar
• 1 cup lightly packed fresh basil leaves

Instructions

1. Heat the oil in a well-seasoned wok or a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the shallots, garlic, and red pepper flakes; cook, stirring frequently, until the shallots start to soften but not brown, 1 to 2 minutes.
   
2. Add the chicken and cook, stirring, until it’s no longer pink and the shallots are beginning to brown, 2 to 3 minutes.
3. Add the fish sauce, lime juice, sugar, and 1/4 cup water. Cook, stirring frequently, until the chicken is just cooked through and the liquid reduces to a saucy consistency, 2 to 3 minutes. (If the sauce reduces before the chicken is cooked through, add water, 1 Tbs. at a time.)
   
4. Remove from the heat, add the basil, and stir to wilt it.

Serves 2. Eat this.