Thai Chicken with Basil

An abundance of whole basil leaves joins chicken and fiery red chiles for a quick, delicious,and decidedly spicy stir-fry. Holy basil is the most authentic choice, but any variety will do.

  • Servings: 4

Related Video

More Videos
How to Truss a Chicken without Twine

Ingredients

  • 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces
  • 2 tablespoons Asian fish sauce (nam pla or nuoc mam); see Note
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon water
  • 1 1/2 teaspoons sugar
  • 2 tablespoons cooking oil
  • 1 large onion, cut into thin slices
  • 3 fresh red chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon dried red-pepper flakes
  • 3 cloves garlic, minced
  • 1 1/2 cups lightly packed basil leaves

How to make this recipe

  1. In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the chiles and garlic; cook, stirring, 30 seconds longer.
  2. Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes. Add the marinade and cook 30 seconds longer. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining 1/2 cup basil.

Notes

Available at Asian markets and many supermarkets

Suggested Pairing

Look for a rich but dry white wine, such as a Pinot Gris from the Alsace region in France.

Photo © Ben Dearnley Published April 2013

Related Video

More Videos
How to Truss a Chicken without Twine



490006 recipes/thai-chicken-basil 2013-12-06 Quick From Scratch Herbs & Spices fall|summer|stir-frying|asian|thai|4|fast|weeknight-dinner|lunch april-2013 recipes,thai-chicken-basil 490006