Basil Chicken

By SaraB

Ingredients

• 6 medium cloves garlic
• 2 small shallots
• 2-4 small Thai bird chili or serrano chili peppers
• 1-1/2 lbs boneless, skinless chicken breasts
• 1/4 cup canola or peanut oil
• 2-3 Tbs sweet soy sauce (or mild molasses with a little broth OR equal parts soy sauce and brown sugar)
• 2-3 Tbs fish sauce
• 1-1/2 cups Thai basil leaves (from about 2 bunches)
• 1/4 tsp freshly ground white pepper

Details

Servings 4

Preparation

Step 1

Mince garlic and cut shallots into thin slices. Seed, then finely chop the chili peppers.

Trim any visible fat from the chicken. Cut into 3/4-inch pieces.

Heat a large wok or nonstick saute pan over medium heat for 40 seconds, then pour in the oil from around the perimeter of the wok or pan so that it coats the sides and bottom.

When the oil shimmers (after about 30 seconds), add the garlic, shallots and chili peppers; stir-fry for 3-4 minutes, until they have picked up a little golden color. Add the chicken and stir-fry for about 8 to 10 minutes, until almost all traces of pink are gone.

Increase te heat to medium-high; add the sweet soy sauce and fish sauce. Stir-fry for 3 minutes, making sure the chiken is cooked through. Add the basil to the wok or pan, tearing any very large leaves in half; add the white pepper and stir-fry for a few seconds, then remove from the heat. Divide among individual plates and serve hot.

Nutritional info per serving"
368 calories, 42g protein, 14g carbohydrates, 16g fat (2g sat fat), 99mg cholesterol, 930mg sodium, 1 g dietary fiber.