2 lbs chicken breasts

1 med onion, thinly sliced

3 cloves garlic, minced

2 Tbsp fresh ginger minced

1-2 jalapeno chilies, seeded, slivered

1 can coconut milk

¼ c soy sauce

3 Tbsp rice vinegar, or 2 Tbsp distilled vinegar

1½ c fresh basil, slivered

Rinse and pat dry chicken, cut crosswise into strips about ¼ inch wide, set aside. Preheat wok or skillet over high heat. Add 2 Tbsp oil and wait 1 minute. Add onion, garlic, ginger, and chilies, cook stirring often until onion is light golden. spoon mixture into bowl and set aside. Add chicken strips to pan about 1/3 at a time, cook stirring occasionally, until tinged with brown. As chicken is cooked, remove from pan and set aside with onion mixture. Add more oil as needed to prevent sticking. When all chicken has been cooked, pour coconut milk, soy sauce and vinegar into pan. Bring to boil. Boil uncovered until reduced by a third (about 5 minutes). Return onion mixture and chicken to pan, stir to coat with sauce. Add basil, heat through. Serve over rice.