1tbsp fish sauce*see note if you don’t have fish sauce
1.5tsp teaspoons cornstarch
2tsphot chili sauce I strongly recommend Sambal Oelek
3tsp extra virgin olive oil
1.5lbs boneless skinless chicken breast cut into thin strips
1large onion, thinly sliced
1lbs1 pound asparagus tough ends trimmed and chopped into 1-inch pieces
3 garlic cloves, minced
1.5 packed fresh Thai basil or sweet basil
In a small bowl, whisk the chicken broth, soy sauce, fish sauce, cornstarch, sugar, and chili sauce.In a large nonstick skillet, heat 1 ½ teaspoons of the olive oil over medium-high heat.
Add the chicken and cook, stirring frequently, until no longer pink, 6 to 8 minutes. Remove the chicken to a plate. Add the remaining 1 ½ teaspoons of oil to the skillet and swirl to coat. Add the onion and asparagus and cook, stirring frequently, until just beginning to soften, about 3 minutes.
Add the garlic and stir constantly until fragrant, 30 seconds. Return the chicken to the pan along with the soy sauce mixture.
Stir and let the sauce come to a simmer until it thickens enough to coat the chicken and vegetables. Stir in the basil until wilted and fragrant and serve.
*Fish sauce is essential, but if you don't have any, replace it with the same amount of soy sauce.