Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

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.

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.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment