Chicken and Basil Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a fast and very tasty stir-fry from Sunset magazine. Ingredients:
1 lb boneless skinless chicken breast half |
1 tablespoon vegetable oil |
1 tablespoon garlic, minced |
1 tablespoon fresh ginger, minced |
1/4 teaspoon hot chili flakes |
2/3 cup chicken broth (fat-skimmed) |
1 tablespoon asian fish sauce (nuoc mam or nam pla) |
2 teaspoons cornstarch |
3 cups lightly packed fresh basil leaves, rinsed |
salt |
Directions:
1. Rinse chicken and pat dry.
2. Cut crosswise into 1/8-inch thick strips 2 to 3 inches long.
3. Place a nonstick frying pan over high heat.
4. When hot, add oil, garlic, ginger, chili flakes and the chicken.
5. Stir until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.
6. In a small bowl, mix chicken broth, fish sauce and cornstarch until smooth.
7. Add to pan and stir until sauce is boiling, about 1 minute.
8. Add basil leaves and stir just until barely wilted, about 30 seconds.
9. Add salt to taste and pour into a serving bowl.
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