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.
Look for a rich but dry white wine, such as a pinot gris from the Alsace region in France.
- 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces
- 2 tablespoons Asian fish sauce (nam pla or nuoc mam)*
- 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 red chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon dried red-pepper flakes
- 3 cloves garlic, minced
- 1 1/2 cups lightly packed basil leaves
- * Available at Asian markets and many supermarkets
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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
387 calories; 10g total fat; 93mg cholesterol; 1135mg sodium; 26g carbohydrates; 15g fiber; 47g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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