Stir-fried Basil Chicken

The fresh basil really makes this dish, but I've made it with the seasoning when I don't have it fresh.  

2 T water

2 T soy sauce

4 tsp. sugar

1 3/4 lbs.  boneless, skinless chicken breasts, cut into strips

3 green onions, sliced

4 tsp. canola oil

3 garlic cloves, minced

1/4 tsp. crushed red pepper flakes (or to taste)

1/2 lb. snow peas

1/2-3/4 c loosely packed fresh basil leaves, thinly sliced

Cooked white rice

1. In a large resealable bag, combine the water, soy sauce and sugar; add chicken.  Seal bag and turn to coat. Refrigerate for 30+ minutes.

2. In a wok or skillet, stir-fry the onions in 1 tsp. oil until crisp-tender. Stir in the garlic and pepper flakes; cook and stir for 1 minute. Remove and keep warm.

3. Drain and discard any marinade from chicken.  In the same wok, stir-fry the chicken in 3 tsp. oil for 4-5 minutes, or until juices run clear.  Meanwhile, in another pan, steam the snow peas to desired tenderness (doesn't take long).  Add onion mixture to chicken. Stir in basil; heat through.

4. Serve chicken over steamed snow peas and rice.