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Spicy Chicken and Basil Stir-Fry

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Spicy Chicken and Basil Stir-Fry
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.
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

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.
Adapted from Williams-Sonoma Collection Series, Chicken, by Rick Rodgers (Simon & Schuster, 2001).
Rated 5 out of 5 by 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 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
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