This was very tasty-next time I will increase the ginger a bit because I'm a ginger fiend
Chicken and Basil Stir-Fry
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.
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- Calories: 202
- Calories from fat: 25%
- Protein: 30g
- Fat: 5.7g
- Saturated fat: 0.9g
- Carbohydrate: 6.5g
- Fiber: 3.2g
- Sodium: 239mg
- Cholesterol: 66mg
- 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
- 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.
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