Chicken Basil Stir Fry Recipe #379159
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25 min |
SERVES 4
- 1 lb boneless skinless chicken breast half
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon hot chili flakes
- 2/3 cup fat-skimmed chicken broth
- 1 tablespoon asian fish sauce (nuoc mam or nam pla) or soy sauce
- 2 teaspoons cornstarch
- 3 cups lightly packed fresh basil leaves, rinsed (see notes)
- salt
- Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.
- Place a 10- to 12-inch nonstick frying pan over high heat; when hot, add oil, garlic, ginger, chili flakes, and the chicken. Stir often until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.
- In a small bowl, mix broth, fish sauce, and cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute. Add basil leaves and stir just until barely wilted, about 30 seconds. Add salt to taste and pour into a serving bowl.
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5 stars