Thai Chicken with Fresh Basil Recipe
Yields: 4 servings
Prep time: 15 min
Cook time: 5 min
1 tablespoon coarsely-chopped
1/2 cup coarsely-chopped
1 pound boneless, skinless chicken breast, cut in bite-size pieces*
2 tablespoons fish sauce (I use a little less)
1 tablespoon soy sauce
2 tablespoons water
2 teaspoons granulated sugar
2 tablespoons coarsely-chopped fresh
chile peppers (Thai chiles, serranos, habenero, or jalapenos)
1 packed cup Thai basil or other
2 cups cooked rice, optional
* The U.S. Department
of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
Heat a wok or large, deep skillet over
medium-high heat. Add the oil and swirl it to coat the surface. Add the
garlic and onion; stir briefly until they begin to release their aroma,
about 45 to 60 seconds. Add the chicken pieces, tossing well so
the meat browns evenly.
Add the fish sauce, soy sauce, water, and sugar; cook 2 to 3 minutes,
tossing now and then, just until the chicken is cooked and the
seasonings form a thin smooth sauce. Add the chile peppers and basil;
toss and stir fry just until the basil just begins to wilt.
Transfer to a serving plate and serve hot or warm with cooked rice,
if you desire. Garnish with some leftover basil leaves.
Makes 4 servings.