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Chicken and Basil Stir-Fry

Yield
Servings
Prep time
20 mins
Courses
Entrée | Poultry
Cuisine
Thai
Source

Adapted from Sunset, May 2003.

Description

This quick stir-fry is really nicely seasoned, almost like your favorite Thai resaurant! Serve with basmati or jasmine rice for a perfect meal.

Ingredients

1 Tvegetable oil
2 clvgarlic (minced)
1 Tginger (fresh, minced)
1⁄4 tchili flakes
2⁄3 cchicken stock (fat skimmed off)
1 Tfish sauce
2 tcorn starch
3 cbasil leaves (fresh, lightly packed )
  salt
1 lbchicken (cut into stir-fry pieces)

Instructions

Heat the oil in a 10- to 12-inch nonstick or seasoned cast iron skillet over high heat. Add the garlic, ginger, chili flakes, and the chicken strips. Cook, stirring often, for 3-5 minutes until the chicken is cooked through (check the center of one of the strips).

In a small bowl, whisk together the broth, fish sauce, and cornstarch until well-combined. Pour the sauce into the skillet and while stirring, bring to a boil. Remove from heat and add the basil leaves and toss. Taste, and add salt if needed. Serve hot.