Thai Chicken with Basil

An abundance of whole basil leaves joins chicken and fiery red chiles for a quick, delicious,and decidedly spicy stir-fry. Holy basil is the most authentic choice, but any variety will do.

Thai Chicken with Basil

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1⅓

    pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces

  • 2

    tablespoons Asian fish sauce (nam pla or nuoc mam); see Note

  • tablespoons soy sauce

  • 1

    tablespoon water

  • teaspoons sugar

  • 2

    tablespoons cooking oil

  • 1

    large onion, cut into thin slices

  • 3

    fresh red chiles, seeds and ribs removed, cut into thin slices, or ¼ teaspoon dried red-pepper flakes

  • 3

    cloves garlic, minced

  • cups lightly packed basil leaves

Directions

In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the chiles and garlic; cook, stirring, 30 seconds longer. Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes. Add the marinade and cook 30 seconds longer. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining 1/2 cup basil. NOTES Available at Asian markets and many supermarkets


Nutrition

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