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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 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. Ingredients:
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces |
2 tablespoons asian fish sauce (nam pla or nuoc mam) |
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 red chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon dried red-pepper flakes |
3 cloves garlic, 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.In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the chiles and garlic; cook, stirring, 30 seconds longer.
2. Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes. Add the marinade and cook 30 seconds longer. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining 1/2 cup basil.
3. Wine Recommendation: Look for a rich but dry white wine, such as a pinot gris from the Alsace region in France.
4. Notes: Asian fish sauce is available at Asian markets and many supermarkets
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