Recipe by JackieOhNo!
An abundance of whole basil leaves joins chicken and fiery red chiles for a quick, delicious, and decidedly spicy stir-fry. Holy basil is the most authentic choice, but any variety will do. (From Food and Wine.)
Top Review by Annacia
I made this last evening and couldn't have been more pleased with it. Made for Culinary Quest 2016 and it was perfect for using the last of my fresh Thai basil. Utterly delicious and not difficult to make really bring it in as a real winner. You won't be disappointed.
- 1 1⁄3 lbs chicken breasts, boneless and skinless, cut into 1-by-2-inch pieces (about 4)
- 2 tablespoons asian fish sauce (nam pla or nuoc mam, available at Asian markets and many supermarkets)
- 1 1⁄2 tablespoons soy sauce
- 1 tablespoon water
- 1 1⁄2 teaspoons sugar
- 2 tablespoons cooking oil
- 1 large onion, cut into thin slices
- 3 fresh chili peppers, seeds and ribs removed, cut into thin slices or 1⁄4 teaspoon dried red pepper flakes
- 3 garlic cloves, minced
- 1 1⁄2 cups lightly packed basil leaves
- In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.
- In a large nonstick frying pan or a wok, heat the oil over moderately high heat.
- Add the onion and cook, stirring, for 2 minutes.
- Stir in the chiles and garlic; cook, stirring, 30 seconds longer.
- Remove the chicken from the marinade with a slotted spoon and add it to the hot pan.
- Cook until almost done, stirring, about 3 minutes.
- Add the marinade and cook 30 seconds longer.
- Remove from the heat and stir in 1 cup of the basil.
- Serve topped with the remaining 1/2 cup basil.