Cut chicken into slices 1/4 inch wide. Trim stems from shiitake mushrooms and cut into slices 1/4 inch wide. Heat 2 tablespoons of the oil in a wok or skillet over medium heat. Add onion, garlic and ginger, stir-fry until onion is golden brown. Remove vegetables and set aside. Combine soy sauce, vinegar, fish sauce and red pepper. Add remaining 1 tablespoon of the oil to the wok and stir-fry chicken until light brown, about 3 minutes. Add mushrooms and soy sauce mixture and cook for 1 minute. Stir in basil. Serve over hot rice. 3-4 servings.

**If using dried shiitake mushrooms, soak in warm water for 15 minutes. squeeze out excess water.