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Category: Chicken stirfry
Prep Time: Cook Time: Total Time:
Ingredients:
6 Tbs. chicken stock
2 Tbs. Asian fish sauce
2 tsp. firmly packed light brown sugar
1/2 tsp. cornstarch
2 Tbs. vegetable oil
1 red bell pepper, seeded and cut into 1/4-inch
strips
1 or 2 Thai or jalapeño chilies, cut into very thin
rounds
2 garlic cloves, minced
4 boneless, skinless chicken breast halves, cut
into thin strips
3/4 cup thinly sliced fresh basil leaves,
preferably Thai basil
3 green onions, cut into 3-inch pieces
Cooked jasmine rice for serving
Directions:
In a bowl, whisk together the stock, fish sauce and brown sugar. Add the cornstarch and whisk until the cornstarch and sugar are dissolved. Set aside.
In a large wok or fry pan over high heat, warm the oil. Add the bell pepper and stir-fry for 1 minute. Add chilies to taste and the garlic and stir-fry until fragrant, about 20 seconds. Add the chicken and stir-fry until no longer pink, about 2 1/2 minutes. Stir in the basil and green onions and stir-fry until the onions are barely wilted, about 1 minute.
Whisk the sauce mixture and pour into the pan. Cook just until the liquid comes to a boil. Spoon the rice onto individual plates and top with the stir-fry and sauce.
Serves 4.
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Spicy Chicken and Basil Stir-Fry
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Category: Chicken stirfry
Prep Time: Cook Time: Total Time:
Ingredients:
6 Tbs. chicken stock
2 Tbs. Asian fish sauce
2 tsp. firmly packed light brown sugar
1/2 tsp. cornstarch
2 Tbs. vegetable oil
1 red bell pepper, seeded and cut into 1/4-inch
strips
1 or 2 Thai or jalapeño chilies, cut into very thin
rounds
2 garlic cloves, minced
4 boneless, skinless chicken breast halves, cut
into thin strips
3/4 cup thinly sliced fresh basil leaves,
preferably Thai basil
3 green onions, cut into 3-inch pieces
Cooked jasmine rice for serving
Directions:
In a bowl, whisk together the stock, fish sauce and brown sugar. Add the cornstarch and whisk until the cornstarch and sugar are dissolved. Set aside.
In a large wok or fry pan over high heat, warm the oil. Add the bell pepper and stir-fry for 1 minute. Add chilies to taste and the garlic and stir-fry until fragrant, about 20 seconds. Add the chicken and stir-fry until no longer pink, about 2 1/2 minutes. Stir in the basil and green onions and stir-fry until the onions are barely wilted, about 1 minute.
Whisk the sauce mixture and pour into the pan. Cook just until the liquid comes to a boil. Spoon the rice onto individual plates and top with the stir-fry and sauce.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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