Ingredients

• Sauce
• 1/4 cup diced green chiles
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon vinegar
• 1/2 cup chopped fresh basil
• 1 teaspoon chopped fresh mint
• 1/2 teaspoon cornstarch


• Chicken
• 4 tablespoons salad oil, divided (and more if needed)
• 1 clove garlic, minced
• 2 lbs. boneless, skinless chicken breasts, cut into strips (about 2-inches long x 1/4-inch thick)
• 1 large onion, cut into 1/4-inch slices

Directions

Sauce
Mix together chiles, soy sauce, sugar, vinegar, basil, mint and cornstarch. Set aside.

Chicken
Heat about 1 1/2 tablespoons of oil in a large skillet or wok. When oil is hot, add half of the chicken and stir-fry on medium-high until no pink color remains (about 3-5 minutes). Remove chicken from skillet and set aside on a plate, then cover with aluminum foil to keep warm. Heat another 1 1/2 tablespoons of oil in skillet, then add remaining chicken and cook as you cooked the first batch. Add second batch of cooked chicken to plate of chicken and recover with aluminum foil.

Heat 1 tablespoon oil in skillet. Add onion and stir-fry until tender (about 3 minutes). Add garlic and stir-fry with onion for about 1 minute longer. Return cooked chicken to skillet and stir to combine chicken with onion and garlic mixture. Add Sauce and stir until sauce boils and thickens slightly (about 1 minute). Serve immediately alone or over rice.