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Recipe blog: Chicken and Basil Stir-Fry


from myrecipes.com

Chicken and Basil Stir-Fry

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

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

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.

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.

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