Thai Chicken and Basil

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1-1/3 pounds chicken breasts (about 4), cut into 1--2" pieces

2 tablespoons Asian fish sauce

1- 1/2 tablespoons soy sauce

1 tablespoon water

1- 1/2 teaspoons sugar

2 tablespoons cooking oil

1 large onion, cut into thin slices

3 thin-sliced red chilies or 1/4 teaspoon dried red-pepper flakes

3 cloves garlic, minced

1-1/2 cups lightly packed basil leaves

In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar. In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the chilies and garlic; cook, stirring, 30 seconds longer.

Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes. Add the marinade and cook 30 seconds longer. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining 1/2 cup basil.