This is an alteration of one found in the April/May 2009 edition of Fine Cooking. Doesn't take much time, and is very tasty.

Ingredients

• Vegetable oil
• 1 medium onion
• 2 cloves garlic
• 1 tsp sriracha sauce
• 2 chicken breasts
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 2 tsp brown sugar
• 5 oz snap peas (about 2 handfuls)
• 1 cup fresh basil leaves

Method

1. Dice the onions, mince the garlic, and top/tail the peas. Cut the chicken into thin strips, stir-fry size.
2. Heat up the oil in a frying pan or wok, and cook the onion, garlic, and sriracha until the onions begin to soften.
3. Add the chicken, and cook mostly through.
4. Add the fish sauce, lime juice, sugar, and peas, and simmer until the chicken is cooked all the way through.
5. Take the pan off the burner and mix in the basil.
6. Serve over rice, eat, and enjoy.

Cook's Notes

You can adjust the sriracha sauce to your spice preference. 1 tsp makes it noticeable, but it's not going to blow anyone's head off.

The snap peas were an in-grocery-store decision, and could easily be replaced by zucchini or bell peppers, but I think they give the dish a nice crunch.