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Heat the oil in a large deep skillet over medium-high heat and then add the garlic and onion. Toss well, and when they begin to release their aroma, add the chicken in generous pinches. Toss well, using a spatula or slotted spoon, to help meat brown evenly and to break up big chunks to achieve a crumbly texture. Add the fish sauce, soy sauce, water, and sugar and cook 2 to 3 minutes, tossing now and then, just until the meat is cooked and the seasonings form a thin, smooth sauce. Add the chilies and basil and toss well. Transfer to a serving plate and serve hot or warm.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
LED herb garden — grow basil, cilantro, parsley, dill year-round
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Vented containers keep produce fresh longer — lettuce, berries, herbs
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
LED herb garden — grow basil, cilantro, parsley, dill year-round
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Vented containers keep produce fresh longer — lettuce, berries, herbs