Spicy Chicken And Basil Stir-Fry
A flavorful and aromatic Thai basil chicken stir-fry that combines tender chicken strips with vibrant red bell peppers, spicy chilies, and fragrant basil leaves, all tossed in a savory sauce made with chicken stock, fish sauce, and brown sugar. This vibrant and colorful dish is quick to prepare and perfect for a satisfying weekday meal served over jasmine rice.
— Constant Cookbook
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
Instructions
- 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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