Spicy Chicken and Basil Stir-Fry
Spicy Chicken and Basil Stir-Fry is rated
out of
5 by
2.
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
4
Aromatic basil, sometimes called Italian basil, is fundamental to Mediterranean cooking. But on the other side of the world, in Thailand, another basil variety is equally essential. For a more authentic version of this dish, seek out Thai basil, which has smaller, narrower leaves than the common Italian variety, a reddish purple cast and a more pronounced anise flavor. Look for it in Southeast Asian stores or at farmers' markets, or plant seeds outdoors in pots or beds for easy harvests.
Ingredients:
- 6 Tbs. chicken stock
- 2 Tbs. Asian fish sauce
- 2 tsp. firmly packed light brown sugar
- 1/2 tsp. cornstarch
- 2 Tbs. vegetable oil
- 1 red bell pepper, seeded and cut into 1/4-inch
strips - 1 or 2 Thai or jalapeño chilies, cut into very thin
rounds - 2 garlic cloves, minced
- 4 boneless, skinless chicken breast halves, cut
into thin strips - 3/4 cup thinly sliced fresh basil leaves,
preferably Thai basil - 3 green onions, cut into 3-inch pieces
- Cooked jasmine rice for serving
Directions:
In a bowl, whisk together the stock, fish sauce and brown sugar. Add the cornstarch and whisk until the cornstarch and sugar are dissolved. Set aside.
In a large wok or fry pan over high heat, warm the oil. Add the bell pepper and stir-fry for 1 minute. Add chilies to taste and the garlic and stir-fry until fragrant, about 20 seconds. Add the chicken and stir-fry until no longer pink, about 2 1/2 minutes. Stir in the basil and green onions and stir-fry until the onions are barely wilted, about 1 minute.
Whisk the sauce mixture and pour into the pan. Cook just until the liquid comes to a boil. Spoon the rice onto individual plates and top with the stir-fry and sauce. Serves 4.
In a large wok or fry pan over high heat, warm the oil. Add the bell pepper and stir-fry for 1 minute. Add chilies to taste and the garlic and stir-fry until fragrant, about 20 seconds. Add the chicken and stir-fry until no longer pink, about 2 1/2 minutes. Stir in the basil and green onions and stir-fry until the onions are barely wilted, about 1 minute.
Whisk the sauce mixture and pour into the pan. Cook just until the liquid comes to a boil. Spoon the rice onto individual plates and top with the stir-fry and sauce. Serves 4.
Adapted from
Williams-Sonoma Collection Series,
Chicken,
by Rick Rodgers
(Simon & Schuster, 2001).
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Rated 5 out of
5
by
Heidelind from
My GoTo Thai recipe
I've made this so many times over the last 10 years. It's quick and absolutely delicious. I'm actually sending a copy to my brother who asked me for a good Thai recipe.
Date published: 2014-06-18
Rated 5 out of
5
by
ymwelcom from
Great flavor
This was very easy to make and had a great flavor especially from Thai Basil. This was my first time to use Thai Basil and I'm glad I did. (First I was thinking to use regular basil since I grow it) I used sweet onion instead of red pepper as my family doesn't care for the pepper. I'll definitely make it again!
Date published: 2012-07-09