Rating: 3.5 stars
23 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 6
  • 4 star values: 7
  • 5 star values: 6

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.

This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

Yield:
Makes 3 or 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

202 calories; calories from fat 25%; protein 30g; fat 5.7g; saturated fat 0.9g; carbohydrates 6.5g; fiber 3.2g; sodium 239mg; cholesterol 66mg.
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