 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
1 lb boneless skinless chicken breast half |
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 1 tablespoon soy sauce |
2 teaspoons cornstarch |
3 cups lightly packed fresh basil leaves, rinsed (see notes) |
salt |
Directions:
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.
|
|