Thai Chicken with Basil
Instructions:
- This easy stir-fry is a good example of Thai cooking, which is defined by the blending of cool and hot flavors, such as cilantro, basil, ginger, garlic, and chiles.
- 1 pound skinless, boneless chicken breast halves
- 3 tablespoons Asian fish sauce (nuoc nam)
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons vegetable oil
- 1 large onion (12 ounces), cut into 1â„4-inch-thick slices
- 2 red or green chiles (serrano or jalapeño), seeded and cut into matchstick strips
- 2 teaspoons minced, peeled fresh ginger
- 2 garlic cloves, crushed with garlic press
- 11â„2 cups loosely packed fresh basil leaves
- With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1â„4-inch-thick slices. In medium bowl, combine fish sauce, soy sauce, and brown sugar; add chicken slices, tossing to coat. Let marinate 5 minutes.
- In nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Add chicken with marinade and cook, stirring frequently (stir-frying), until chicken loses its pink color throughout, 3 to 4 minutes. With slotted spoon, transfer chicken to bowl.
- Add onion to marinade remaining in skillet and cook, stir-frying, until tender-crisp, about 4 minutes. Stir in chiles, ginger, and garlic; cook 1 minute longer.
- Return chicken to skillet; heat through. Stir in basil leaves just before serving. Makes 4 main-dish servings