Spicy Thai Basil Chicken

I have been working on this recipe for a while.  This is the dish that got me hooked on Thai food.  I don't know why it took me so long to try to make it.  It's not difficult.  Doug and I worked on it together, trying to tweak different ingredients to make it perfect.  The last attempt was simply amazing...so, here it is!  Note: as gross as fish sauce sounds (and smells!), you cannot leave it out.  It doesn't taste anything like it smells and it makes this dish!

6 T peanut oil

8 T minced garlic

1 c sliced onion

4 shallots, sliced

2 lbs ground chicken (or pork)

1 T ground thai chiles

6 T soy sauce (we use 4 T mushroom soy sauce and 2T other)

2 T peanut sauce

2 C (or more) fresh basil

1 dash ground pepper

2 T sugar

1/2 c water

2 T flour, for thickening

1. Heat oil in wok and coat surface.  It should be very hot.  Stir in garlic, followed by onions and shallots.
2. After 15 to 20 seconds, add chicken.  Stir fry until no longer pink.
3. Add ground chiles.
4. Add soy and peanut sauces and sugar.  Stir fry 15 to 20 seconds.
5. Season with fish sauce.  Stir in basil (leave leaves whole but discard hard stem).  Toss well.
6. Dissolve flour in water and stir into pan.
7. Stir fry until chicken is done and basil is wilted.  Sprinkle with ground pepper.