Chicken and Basil Stir-Fry
James Carrier
YieldsMakes 3 or 4 servings
Thai basil adds an anise nuance, and cinnamon basil contributes notes of spice to this quick stir-fry; however, other basil varieties work well too. Serve with hot cooked rice. Asian fish sauce is available in most supermarkets and in Asian grocery stores.

How to Make It

Step 1
1

Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.

Step 2
2

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.

Step 3
3

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.

Ingredients

 1 pound boned, skinned chicken breast halves
 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 (see notes), rinsed
  Salt

Directions

Step 1
1

Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.

Step 2
2

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.

Step 3
3

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.

Chicken and Basil Stir-Fry