Thai Chicken with Basil
From Sunset [1] magazine
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, rinsed
Salt
cooked rice, optional for serving
Directions
Get more recipes at MyRecipes.com [2]
- 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.
Serves 3-4.
Nutritional Information: CALORIES 202(25% from fat); FAT 5.7g (sat 0.9g); CHOLESTEROL 66mg; CARBOHYDRATE 6.5g; SODIUM 239mg; PROTEIN 30g; FIBER 3.2g
Like the recipe above? Try out some of these other ones:
— Speedy Thai Suppers [3]
— Homemade Chinese Takeout [4]
— Quick and Easy Meal Ideas [5]
— Fresh and Inspired Recipes from Sunset [6]
Information
- Category
- Poultry, Main Dishes
- Cuisine
- Other Asian