Thai-Style Stir-Fried Chicken and Basil

By á-168951

Ingredients

• If you like, use a mix of fresh cilantro and mint instead of basil. Serve over cooked jasmine rice.
• Serves 2 to 3.
• 2 Tbs vegetable oil
• 4 medium shallots, peeled and thinly sliced
• 2 medium cloves garlic, thinly sliced
• 1/4 tsp crushed red pepper flakes
• 1 lb chicken breast cutlets (about 1/4 inch thick), cut crosswise into 1-inch wide strips
• 1 Tbs fresh lime juice
• 2 tsp packed light brown sugar
• 1 cup lightly packed fresh basil leaves

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Heat the oil in a well-seasoned wok or a heavy-duty 12 inch skillet over medium-high heat until shimmering hot. Add the shallots, garlic, and red pepper flakes, cook, stirring frequently, until the shallots start to soften but not brown, 1 to 2 minutes. Add the chicken and cook, stirring, until it's no longer pink and the shallots are beginning to brown, 2 to 3 minutes.

Add the lime juice, sugar, and 1/4 cup water. Cook, stirring frequently, until the chicken is just cooked through and the liquid reduces to a saucy consistency, 2 to 3 minutes. (If the sauce reduces before the chicken is cooked through, add water, 1 Tbs at a time.) Remove from the heat, add the basil, and stir to wilt it.