Basil, Chili, and Garlic Chicken

If you love Asian food as much as I do, you'll find this simple recipe hits the spot. You'll think twice about going out the next time you get a craving. I know I sure do!

Ingredients
2 T fish sauce
2 T reduced-sodium soy sauce
4 tsp sugar*
2 tsp crushed red pepper
1/2 lb thin Asian rice noodles or vermicelli
3 T vegetable oil**
1/2 c thinly sliced onion
1 c finely chopped onion
8 cloves garlic, finely chopped (about 3 T)
1.5 lb boneless, skinless chicken breast, bite-size pieces
1 c torn fresh basil leaves
1/4 c torn fresh cilantro

*may substitute Splenda (it didn't make any difference in taste to me)
**I used Smart Balance blend of canola & olive oil

Directions

1. In small bowl, combine fish sauce, soy sauce, sugar, and red pepper. Stir. Set aside.


2. In large bowl of boiling water, add noodles. Cook according to package directions. Set aside.


3. While noodles are cooking, heat wok or large, deep skillet over medium-high heat until oil is hot, about 1 min. Add 2 T oil. Then add onion and garlic. Stir fry until fragrant and softened but not brown, about 3 min. Transfer to bowl & set aside.


4. To hot pan, add remaining 1 T of oil. Heat for about 1 min. Spread chicken in single layer in pan. Cook undisturbed until edges change color, about 1 min. Turn & continue cooking, tossing now & then, until lightly browned all over, about 2-3 min.


5. Add the sauce and onion mixture to the pan with the chicken. Toss to coat everything. Cook until chicken is done, about 2-3 min.


6. Remove pan from heat. Add basil & cilantro, tossing until slightly wilted.


7. Serve over noodles.

From Every Day with Rachael Ray