Contributed By: hipmamaof1
Sunset
Notes: Thai basil adds an anise nuance, and cinnamon basil contributes notes of spice to this quick stir-fry; however, other basil varieties work well too. Serve with hot cooked rice. Asian fish sauce is available in most supermarkets and in Asian grocery stores.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Kids can help make it
Kids can help make it
Meal Type: Entree
Ingredients
1 pound Boned, skinned chicken breast halves
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 soy sauce
2 teaspoons Cornstarch
3 cups Lightly packed fresh basil leaves (see notes), rinsed
Salt
Preparation
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.
Cook's Notes
Nutrition Information
Calories: 202
;
Total Fat: 5.7 g
;
Saturated Fat: 0.9 g
;
Carbohydrates: 6.5 g
;
Protein: 30 g
;
Sodium: 239 mg
;
Fiber: 3.2 g