Hide Information

Information

Course: main course
Total time: under 30 minutes
Skill level: Moderate
Cost: Inexpensive
Yield: 6 servings
Hide Notes

Notes

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.

Ingredients

  • 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
  • 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

Directions

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.

Hide Nutritional Information

Nutritional Information

Nutrients per serving

242kcal (12%)
35mg (4%)
3mg (5%)
51mcg RAE (2%)
338mg
52mg
25g
3g
0g
5g
73mg (24%)
1019mg (42%)
3g (16%)
13g (20%)
1mg (7%)