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
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