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
How to Make It
Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.
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.
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.
I have no clue why some found this bland. I followed the recipe to the letter although I used soy sauce because I found I did not have fish sauce. My husband even liked it. Will definitely make again. I have an Aerogrow that gives me tons of basil and this is a great way to use a large quantity all at once. (I have tons of pesto frozen!)
I doubled the recipe. We love leftovers. I lightly floured the chicken to give it a semi crispy breaded taste. I added red pepper, zucchini, squash and carrots all sliced fairly thin. I thought this was very bland. I didn't want to over salt it but I added some soy sauce which made it a little better. It just lacked flavor. It would be great if someone had a good suggestion on how to fix that.
I LOVED this! However I did add about a tablespoon of brown sugar to the broth mixture, 1 chopped green bell pepper after the chicken has browned, and 1 medium chopped tomato 1-2 minutes before serving. Delish!