Mississippi
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Ingredients

* 2 tablespoons soy sauce (or low-sodium soy sauce)
* 2 tablespoons fish sauce* (preferably Squid brand)
* 1½ teaspoons granulated sugar (or Splenda)
* 3 tablespoons canola oil
* 2 medium yellow onions, chopped
* 3 cloves garlic, minced
* 2 pounds boneless, skinless chicken breasts, cut into bite-size chunks or (diced chicken in the frozen section at your local supermarket)
* (packed) cup whole fresh basil leaves or Thai basil*, plus extra for garnish
* salt and pepper, to taste
* crushed red pepper flakes (optional), for garnish

1. Whisk together the soy sauce, fish sauce, and sugar; set aside until needed.

2. Place a wok over medium-high heat; add the oil and heat through. Add the onions, tossing and stirring constantly (stir-frying), until somewhat tender, about 3 minutes. Add the garlic and stir-fry until the aroma is released, about 1 minute more.

3. Add the chicken to the wok, and stir-fry until golden brown, about 3 to 5 minutes.

4. Add the soy mixture and cook, stirring frequently, until the chicken is just cooked through, about 2 to 3 minutes more.

5. Remove the wok from the heat; stir in the fresh basil leaves, and toss to combine. Taste and season as needed with salt and pepper. Mound onto a serving platter and garnish with fresh basil sprigs and crushed red pepper flakes, if desired; serve immediately.

*Louie's Note: You can find fish sauce in your local Asian market or in the international section of larger grocery stores. Thai basil is available at your local Asian market. If basil leaves are very large, tear in half or thirds, depending upon the size. I love to eat this with some brown fried rice.

Tags:  chicken with fresh basil