Thai-Style Stir-Fried Chicken and Basil

Craving your favorite Thai dish, but want to stay in tonight? No problem. This stir-fry is simple to make, quick, and delicious, so it won't disappoint. If you like, finish the dish with a mix of fresh cilantro and mint instead of basil.

Thai-Style Stir-Fried Chicken and Basil

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    Tbs. vegetable oil

  • 4

    medium shallots, peeled and thinly sliced

  • 2

    medium cloves garlic, thinly sliced

  • ¼

    tsp. crushed red pepper flakes

  • 1

    lb. chicken breast cutlets (about ¼ inch thick), cut crosswise into 1-inch-wide strips

  • 1

    Tbs. fish sauce

  • 1

    Tbs. fresh lime juice

  • 2

    tsp. packed light brown sugar

  • 1

    cup lightly packed fresh basil leaves

Directions

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 fish sauce, 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. Serving Suggestions: Serve over Steamed Jasmine Rice.


Nutrition

Facebook Conversations