Ingredients:
• 1 pound boneless, skinless chicken breast, thinly sliced against the grain
• 2 tablespoons corn oil (or neutral high-heat oil), divided
• 1 medium yellow onion, finely diced
• 2 tablespoons fresh red chili pepper, finely minced
• 1 cup fresh basil leaves, roughly torn
• 2 tablespoons fish sauce
• 1/2 teaspoon granulated sugar
• 1 cup plain, unsweetened soy milk
Directions:
• Heat 1 teaspoon of the oil in a large wok or skillet over high heat.
• Add the sliced chicken in a single layer and sear without disturbing for 90 seconds, then toss quickly for another 1 to 2 minutes until just cooked through.
• Transfer to a clean plate immediately so it stays tender.
• Lower the heat to medium and add the remaining oil to the pan.
• Add the chopped onion and minced chili.
• Sauté for 3 to 4 minutes until the onions soften and turn translucent.
• Return the chicken and any accumulated resting juices back to the pan.
• Add the torn basil leaves, fish sauce, and sugar.
• Toss vigorously over medium-high heat for about 45 to 60 seconds until the basil is wilted and aromatic.
• Turn the heat down to low.
• Pour in the unsweetened soy milk.
• Stir gently and continuously just until hot and steamy (about 2 minutes). Do not let the sauce boil, as high heat will cause the soy milk to curdle with the salt and fish sauce.
• Remove from the burner immediately and ladle over warm jasmine rice.
