Thai Basil and Chile Chicken

By akselden

Ingredients

• 3 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 1 1/2 teaspoons sugar
• 1 teaspoon Asian fish sauce
• 2 tablespoons peanut oil
• 1 pound skinless, boneless chicken breasts, cut into strips or chunks
• 3 garlic Cloves, minced
• 8 scallions, cut into 1/2-inch lengths
• 4 plum tomatoes, chopped
• 1 Thai or bird Chile, minced
• 1 cup coarsely chopped Thai basil
• Steamed rice, for serving

Preparation

Step 1

1. In a bowl, combine the lime juice with the soy sauce, sugar and fish sauce.
2. Heat 1 tablespoon of the oil in a large skillet or wok. Add the chicken and garlic and stir-fry Over high heat for 3 minutes; transfer to a plate. Add the remaining 1 tablespoon of oil and the scallions to the skillet and stir-fry for 2 minutes. Add the tomatoes and Chile and stir-fry for 2 minutes. Stir in the chicken and the lime juice and simmer for 30 seconds. Remove from the heat and stir in the Thai Basil. Serve with rice.