This quick stir-fry is really nicely seasoned, almost like your favorite Thai resaurant! Serve with basmati or jasmine rice for a perfect meal.
|1 T||vegetable oil|
|2 clv||garlic (minced)|
|1 T||ginger (fresh, minced)|
|1⁄4 t||chili flakes|
|2⁄3 c||chicken stock (fat skimmed off)|
|1 T||fish sauce|
|2 t||corn starch|
|3 c||basil leaves (fresh, lightly packed )|
|1 lb||chicken (cut into stir-fry pieces)|
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.