- 1/3 cup chicken broth
- 2 tablespoons soy sauce
- 2 teaspoons ready-made fish sauce of your choice
- 1 teaspoon sugar
- 1 teaspoon brown sugar
- 2 tablespoons oil
- 500 g boneless chicken breast, finely chopped
- 1/3 cup finely chopped onion
- 4 cloves garlic, pressed
- 2 tablespoons finely chopped chili pepper
- 1 cup fresh basil, thinly sliced
- 2 cups cooked rice
Mix the stock with the soy sauce, fish sauce, sugar, brown sugar in a large bowl. Heat a deep frying pan over high heat. When the fat is warm, drop the chicken into it and fry, stirring constantly, for about 3-4 minutes. Add the onion, garlic, chili pepper. Cook and stir until the juices begin to caramelize on the bottom of the pan, or for another 4-5 minutes. Add 1 tablespoon of the previously prepared sauce. Stir until the sauce begins to caramelize again.
Then add the remaining sauce. Cook again until caramelized or until the meat begins to glaze. Finally, add the basil. Stir for 30 seconds and remove from heat. Serve with a side of pre-cooked rice. You can also add more toppings as desired.