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Chicken and Basil Stir-Fry

James Carrier
Yield Makes 3 or 4 servings
Thai basil adds an anise nuance, and cinnamon basil contributes notes of spice to this quick chicken stir-fry; however, other basil varieties work well too. Serve with hot cooked rice. Asian fish sauce is available in most supermarkets and in Asian grocery stores.


  • 1 pound boned, skinned chicken breast halves
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon hot chili flakes
  • 2/3 cup fat-skimmed chicken broth
  • 1 tablespoon Asian fish sauce (nuoc mam or nam pla) or soy sauce
  • 2 teaspoons cornstarch
  • 3 cups lightly packed fresh basil leaves (see notes), rinsed
  • Salt

Nutrition Information

  • calories 202
  • caloriesfromfat 25 %
  • protein 30 g
  • fat 5.7 g
  • satfat 0.9 g
  • carbohydrate 6.5 g
  • fiber 3.2 g
  • sodium 239 mg
  • cholesterol 66 mg

How to Make It

  1. Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.

  2. Place a 10- to 12-inch nonstick frying pan over high heat; when hot, add oil, garlic, ginger, chili flakes, and the chicken. Stir often until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.

  3. In a small bowl, mix broth, fish sauce, and cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute. Add basil leaves and stir just until barely wilted, about 30 seconds. Add salt to taste and pour into a serving bowl.