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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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An abundance of whole basil leaves joins chicken and fiery red chiles for a quick, delicious, and decidedly spicy stir-fry. Holy basil is the most authentic choice, but any variety will do. (From Food and Wine.) Ingredients:
1 1/3 lbs chicken breasts, boneless and skinless, cut into 1-by-2-inch pieces (about 4) |
2 tablespoons asian fish sauce (nam pla or nuoc mam, available at asian markets and many supermarkets) |
1 1/2 tablespoons soy sauce |
1 tablespoon water |
1 1/2 teaspoons sugar |
2 tablespoons cooking oil |
1 large onion, cut into thin slices |
3 fresh chili peppers, seeds and ribs removed, cut into thin slices or 1/4 teaspoon dried red pepper flakes |
3 garlic cloves, minced |
1 1/2 cups lightly packed basil leaves |
Directions:
1. In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.
2. In a large nonstick frying pan or a wok, heat the oil over moderately high heat.
3. Add the onion and cook, stirring, for 2 minutes.
4. Stir in the chiles and garlic; cook, stirring, 30 seconds longer.
5. Remove the chicken from the marinade with a slotted spoon and add it to the hot pan.
6. Cook until almost done, stirring, about 3 minutes.
7. Add the marinade and cook 30 seconds longer.
8. Remove from the heat and stir in 1 cup of the basil.
9. Serve topped with the remaining 1/2 cup basil.
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