1 pound boneless skinless chicken breast
MARINADE
3 tablespoons water
3 tablespoons white wine vinegar
2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon grated ginger root
1 tablespoon lemongrass, finely chopped
1 tablespoon cooking oil
3 cloves garlic, minced
2 onions, thinly sliced
1 tablespoon red chile peppers
1/2 cup basil leaf
3 cups Chinese egg noodles
Cut chicken into 3/4 inch pieces. Mix marinade with chicken. Let stand at room temp. for 30 minutes. Drain and reserve marinade. Heat oil in wok. Add garlic, onions, chili peppers. Remove. Add half chicken and stir fry. Add remaining chicken. Return all chicken to wok. Add reserved marinade. Return vegetables to wok. Add the basil leaves and toss to mix. Serve immediately over noodles.
Makes 4 servings.