Chicken and Basil Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is my adaptation of another good basil recipe from Sunset magazine. I serve this over jasmine rice. Ingredients:
1 lb boneless skinless chicken breast half |
1 tablespoon peanut oil |
1 clove garlic, minced |
1 tablespoon minced fresh ginger |
1/4 teaspoon crushed red pepper flakes |
2/3 cup chicken broth |
1 tablespoon asian fish sauce (nam pla) |
2 teaspoons cornstarch |
3 cups lightly packed fresh basil leaves, rinsed |
salt |
Directions:
1. Slice chicken into 1/8-inch thick strips, 2 to 3 inches long.
2. Place a nonstick frying pan or wok over high heat.
3. When hot, add oil, garlic, ginger, pepper flakes and chicken.
4. Stir-fry until chicken is no longer pink in the center 3 to 4 minutes.
5. In a small bowl, mix broth, fish sauce and cornstarch until smooth.
6. Add to pan and stir until sauce is boiling, about 1 minute.
7. Add basil leaves and stir just until barely wilted, about 30 seconds.
8. Add salt to taste and pour into a serving bowl.
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