Germaine's Thai Basil Chicken

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Washington Post


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1/3 cup fish sauce (nam pla)

1/3 cup water or low-sodium chicken broth

2 tablespoons low-sodium soy sauce

1 1/2 tablespoons sugar

2 teaspoons Thai chili sauce, or more to taste

1 teaspoon finely minced garlic

1 teaspoon finely minced ginger root

2 large egg whites

2 tablespoons cornstarch

1/4 to 1/2 cup plus 1 tablespoon vegetable oil

Ground white pepper

1 pound boneless, skinless chicken breast halves, thinly sliced

1 large white onion, thinly sliced

1 cup packed Thai basil leaves

2 to 3 Thai chili pepper (may substitute 1 small jalapeno chili pepper), stemmed, seeded and thinly sliced

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