quick recipe...and a cold

The weeks of traveling have caught up with me - in the form of a cold. Before this hit me last night, I was able to turn out an easy dinner. 

Vance enjoyed his dish with a Honey Brown, but I would suggest a white wine.

3 to 4 boneless, skinless chicken breasts, cut into 1-by-2-inch pieces

4 tablespoons Asian fish sauce (nam pla or nuoc mam)

3 tablespoons soy sauce

2 tablespoon water

1.5 teaspoons sugar

2 tablespoons cooking oil

1 large onion, cut into thin slices

1/2 teaspoon dried red-pepper flakes

3 cloves garlic, minced

1 1/2 cups lightly packed basil leaves, roughly chopped

1/2 cup frozen peas

3 carrots, peeled and sliced

2-3 green onions for garnish

In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar. Set aside to marinate for about 30 or so minutes. In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the carrots and onion and cook, stirring, for 2 minutes. Stir in the red pepper, garlic and peas; cook, stirring, 30 seconds longer. Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes. Add the marinade and cook 30 seconds longer. Remove from the heat and stir in the basil. Serve topped with the green onions.

Mae Ploy or my special sauce, as it is referred to at home, is a delicious sweet and spicy sauce. It is delicious for fish, egg rolls and chicken.

Okay, I am going to fill up my teacup and head back to bed.