Chicken and Basil Stir-Fry

Thai basil adds an anise nuance, and cinnamon basil contributes notes of spice to this quick chicken stir-fry; however, other basil varieties work well too. Serve with hot cooked rice. Asian fish sauce is available in most supermarkets and in Asian grocery stores.

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 (see notes), rinsed

Salt

Step 1

Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.

Step 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.

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 202Calories from Fat 25

% Daily Value *
Total Fat 5.7g9%

Saturated Fat 0.9g5%
Cholesterol 66mg22%
Sodium 239mg10%
Total Carbohydrate 6.5g3%

Dietary Fiber 3.2g13%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Chicken and Basil Stir-Fry