Chicken and Basil Stir-Fry

By gvcathy

Sunset

MAY 2003

Ingredients

• 1 pound boned, skinned chicken breast halves
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon hot chili flakes
• 2/3 cup fat-skimmed chicken broth
• 1 tablespoon Asian fish sauce (nuoc mam or nam pla) or soy sauce
• 2 teaspoons cornstarch
• 3 cups lightly packed fresh basil leaves, rinsed
• Salt

Details

Servings 3
Adapted from myrecipes.com

Preparation

Step 1

1. Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.

2. Place a 10- to 12-inch nonstick frying pan over high heat; when hot, add oil, garlic, ginger, chili flakes, and the chicken. Stir often until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.

3. In a small bowl, mix broth, fish sauce, and cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute. Add basil leaves and stir just until barely wilted, about 30 seconds. Add salt to taste and pour into a serving bowl.

3 or 4 servings; 202 calories/serving