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stir-frying Thai
Chicken, Basil, and Peanut Stir-Fry

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Thai cooking has bright flavors, but you don’t really need to get authentic ingredients to create a spicy stir-fry in that cooking’s tradition. Of course, if you have access to Thai fish sauce, holy basil, and chiles, you can use them. Otherwise, use supermarket groceries, just as I often do, and you will be perfectly happy with the results.

Yield: 4 servings

Ingredients

  • 1 pound boneless and skinless chicken breasts
  • 1 large red bell pepper
  • 1 large shallot
  • 1 jalapeno
  • 2 tablespoons vegetable oil
  • 2 packed cups fresh basil leaves
  • 2 tablespoons soy sauce
  • 1/3 cup salted peanuts
  • Hot cooked rice, preferably jasmine rice, for serving

Directions

PREP: Cut chicken breast into strips about 2 inches long and ½ inch wide. Cut out and discard membrane and seeds of red pepper; cut pepper into ½-inch dice. Thinly slice shallot crosswise; you should have about 1/3 cup. Cut jalapeño into thin rings; do not remove seeds.

1. Heat 1 tablespoon oil in large skillet over high heat. Add chicken and cook, stirring almost constantly, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a plate.

2. Add remaining tablespoon oil to skillet and heat over high heat. Add red pepper and jalapeño and cook, stirring almost constantly, until red pepper begins to soften, about 1 minute. Add shallot and stir until it softens, about 30 seconds.

3. Return chicken to skillet. Add basil and soy sauce. Cook, stirring almost constantly, until basil wilts, about 1 minute. Stir in peanuts. Serve hot, spooned over the rice.

Variation

Add 2 garlic cloves, thinly sliced, to the skillet with the shallots.

Notes

Many markets now carry bags of washed basil leaves. If you are using basil from a bunch, pluck the basil leaves from the stems. Place them in a large bowl of cold water to loosen any grit. Lift the leaves from the water, leaving any grit behind in the bottom of the bowl, and place them in a salad spinner. Give the leaves a few whirls in the spinner to dry them.

Dressing Chicken, Basil, and Peanut Stir-Fry Up: If you live near an Asian market, or if your supermarket carries Asian groceries (as many do), make the following changes:

Substitute Thai fish sauce for the soy sauce.

Substitute Thai basil (also known as holy basil) for the regular basil.

Substitute a small Thai chile for the jalapeño.


© 2005 Leslie Revsin

Note from Cookstr's Editors

Nutritional information does not include hot cooked rice, preferably jasmine rice, for serving.

 

Nutritional Information

Nutrients per serving (% daily value)

288kcal (14%)
40mg (4%)
58mg (96%)
111mcg RAE (4%)
662mg
69mg
29g
3g
2g
7g
72mg (24%)
737mg (31%)
2g (10%)
16g (25%)
2mg (9%)
 

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