Tomorrow we are having Chicken and Basil Stir Fry for dinner. I will serve this with rice.
Chicken and Basil Stir-Fry
Amy - amylz
Sunset, MAY 2003 Makes 3 or 4 servings
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
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.
CALORIES 202 (25% from fat); FAT 5.7g (sat 0.9g); PROTEIN 30g; CHOLESTEROL 66mg; SODIUM 239mg; FIBER 3.2g; CARBOHYDRATE 6.5g
1 comment:
Chicken and Basil Stir Fry - This was super good! We were on a camping trip and this was so quick to throw together that first night we got there. My kids loved it too. We served it over brown rice (I brought the rice cooker). I will make this again. It's a great recipe to use up a lot of basil.
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