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Thai-Style Stir-Fried Chicken and Basil

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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.

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Rate this recipe 4.3/5 (9 Votes)
Thai-Style Stir-Fried Chicken and Basil 1 Picture

Ingredients

  • 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. fish sauce
  • 1 Tbs. fresh lime juice
  • 2 tsp. packed light brown sugar
  • 1 cup lightly packed fresh basil leaves

Details

Adapted from finecooking.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 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.

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