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stir-frying Asian, Thai
Stir-Fried Chicken with Basil Recipe-2630

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Comments: 1


I have always loved this simple Thai stir-fried dish, especially with steamed basmati rice. Feel free to add some blanched vegetables if you want to create a one-dish meal.

Yield: 6 servings


  • 1½ pounds boned chicken breast, skin removed


  • 3 tablespoons fish sauce
  • 1½ tablespoons rice wine or sake
  • 1½ tablespoons minced shallots
  • 3½ tablespoons canola or corn oil


  • 1½ tablespoons chopped fresh red chile (seeds removed)
  • 2 tablespoons chopped garlic
  • 3 medium red onions, peeled and cut into thin julienne slices

Sauce (mixed together):

  • 2 tablespoons fish sauce
  • 1½ tablespoons soy sauce
  • 1 tablespoon sugar
  • 1½ tablespoons water
  • 1½ cups fresh Thai holy basil or sweet basil leaves, stems removed, leaves rinsed, drained, and coarsely shredded


Arrange the chicken breast flat on a cutting board. Holding the blade of your knife horizontal with the board, cut the chicken into thin slices on the diagonal and put them in a bowl. Add the Marinade ingredients and toss the chicken lightly to coat.

Heat a wok or large skillet, add 2 tablespoons of the oil, and heat until very hot, about 30 seconds. Add the Seasonings, and stir-fry over high heat about 1½ to 2 minutes, or until the onions are tender. Push to the side of the pan.

Add the remaining 1½ tablespoons oil, and heat until very hot. Add the chicken, stirfrying over high heat about 2 minutes, or until the meat changes color and is cooked. Give the premixed Sauce another stir and pour it into the pan. Bring to a boil. Add the fresh basil and mix. Scoop the chicken onto a serving platter and serve with rice and a vegetable, if desired.


Basil, which many might consider foreign to China, has, in fact, been used in Chinese medicine since the sixth century A.D. Basil tea (1 cup fresh basil leaves brewed with 1 cup water) is often drunk for indigestion.

© 1999 Nina Simonds

Nutritional Information

Nutrients per serving (% daily value)

241kcal (12%)
1024mg (43%)
13g (20%)
3g (16%)
73mg (24%)
51mcg RAE (2%)
3mg (5%)
35mg (3%)
1mg (7%)

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  • Marcia

    06.13.13 Flag comment

    This was very easy and pretty tasty. I would cut back on fish sauce next time as it was super salty. Unfortunately the leftovers weren't very good. I thought it would reheat well, but the fish sauce really came through and was overpowering


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