Stir-Fried Chicken With Red Onion and Basil 2.000
May 19, 2004

"Serve hot": Those words often appear at the end of recipes.

But some dishes benefit from a few moments off the heat. It allows the ingredients to meld with one another.

This is one of those dishes. Taste the difference for yourself.


Servings: 2 - 4
Ingredients
  • 1 cup tightly packed holy basil, Asian basil or Italian basil leaves
  • 3 tablespoons vegetable oil
  • 1 tablespoon coarsely chopped garlic
  • 1 large red onion, cut into 1-inch chunks or wide half-moons
  • 3/4 pound boneless, skinless chicken, cut into bite-size pieces
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons water
  • 2 teaspoons sugar
  • 2 tablespoons coarsely chopped fresh green chili peppers, such as Thai, serrano or jalapeno (optional)

Directions

Cut the basil into chiffonade (very thin slices) or tear it into pieces. Set aside.

In a wok or large, deep skillet over medium-high heat, heat the oil. Add the garlic and onion and toss to coat. Add the chicken and stir-fry until golden on all sides but not cooked through, about 5 minutes.

Add the fish sauce, soy sauce, water and sugar and cook, uncovered, tossing now and then, just until the chicken is cooked through and a thin, smooth sauce forms, 2 to 3 minutes. Add the chili peppers, if using, and basil and toss well. Remove from the heat; set aside for 5 to 10 minutes to allow the flavors to mingle. Serve warm, not hot.

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Recipe Source

Adapted from "Quick & Easy Thai" by Nancie McDermott (Chronicle, 2004).

Tested by Renee Schettler.

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