Thai Basil Chili Chicken (this is really delicious!!)

3 TBS fresh lime juice
2 TBS soy sauce
1 1/2 tsp sugar
1 tsp Asian fish sauce
2 TBS peanut oil
1 pound skinless, bonless chicken breasts cut into chunks
3 garlic cloves, minced
8 scallions, cut into 1/2 inch lengths
4 plum tomatoes, chopped
1 thai or bird chile, minced
1 cup coarsely chopped thai basil

1) In a bowl, combine lime juice with soy sauce, sugar, and fish sauce

2) Heat 1 TBS oil in a large skillet or wok.  Add the chicken and garlic
and stir-fry for 3 minutes; transfer to a plate.  Add the remaining 1
TBS of oil and the scallions to the skillet an dstir-fry for 2
minutes.  Add the tomatoes and chile for 2 minutes.  Stir in the
chicken and the lime juice an dsimmer for 30 seconds.  Remove from the
heat and stir in the Thai basil.  Serve with rice.


Lynn's notes:

I doubled the liquids in step one, and this was the right amount for
me.  I also probably used twice as much garlic.

A few more scallions wouldn't hurt.