Basil Glazed Chicken

from Adam Rausch

20 oz chicken breast (cut into thin 1" x 2" pieces)
1 T fish sauce
1 T Vietnamese Soy Sauce
1/2 c (clear) coconut juice
2 stalks lemongrass, sliced
6 dry red peppers (thai) - cut into 1/4 in slices
1/2 large onion, cut into medium strips
2 T minced garlic
4 T oil
3 T cornstarch
2 T + 2 t Sugar
40 leaves Thai Basil

Combine fish sauce, soy sauce, 2 T sugar, and coconut juice and set aside.

Toss chicken with cornstarch and 2 t sugar, set aside.

Add oil to hot frying pan. When shimmering, add onions. Saute until clear and soft but not brown. Add lemongrass, peppers, and then garlic. Saute ~ 1 min, then reduce heat, add chicken and mix in. When chicken is white around edges, add liquid mixture and cover for 2 min. Turn off heat, add basil and mix. Serve!