1 pound boned, skinned chicken breast halves
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/2 teaspoon chili-garlic sauce ( or hot chili flakes)
2/3 cup chicken broth
2 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
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-garlic sauce, and the chicken. Stir often until chicken is no longer pink in the center, 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.
--Adapted from Cooking Light magazine
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/2 teaspoon chili-garlic sauce ( or hot chili flakes)
2/3 cup chicken broth
2 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
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-garlic sauce, and the chicken. Stir often until chicken is no longer pink in the center, 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.
--Adapted from Cooking Light magazine
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