Stir-Fried Chicken with Basil

Name: Stir-Fried Chicken with Basil
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

Chef

Nina Simonds

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Cookbook

A Spoonful of Ginger: Irresistable, Health-Giving Recipes from Asian Kitchens

Published by Knopf

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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.

NotesBasil, 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.

6 servings

Cooking Methodstir-frying

CostInexpensive

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationhealthy

Equipmentwok

Five Ingredients or LessYes

Mealdinner

Taste and Textureherby, savory, spiced, umami

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

Instructions

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.

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onewaytofall 91504 67

Jun 13, 2013

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