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CHICKEN - PAN FRY - Thai Chicken with Basil
Nb persons: 4
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| © Ben Dearnley Thai Chicken with Basil CONTRIBUTED BY QUICK FROM SCRATCH HERBS & SPICES •F&W 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. | |
| 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 |
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.
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.
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