Chicken and Basil Stir-Fry

Chicken and Basil Stir-Fry
Photo by James Carrier


  • 1 pound boned, skinned chicken breast halves
  • Salt
  • 2 teaspoons cornstarch
  • 1 tablespoon minced garlic
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced fresh ginger
  • 2/3 cup fat-skimmed chicken broth
  • + 3 more ingredients
    • ¼ teaspoon hot chili flakes
    • 3 cups lightly packed fresh basil leaves (see notes), rinsed
    • 1 tablespoon Asian fish sauce (nuoc mam or nam pla) or soy sauce

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 flakes, and the chicken. Stir often until chicken is no longer pink in the center (cut to test), 3 to 4...

View full recipe at My Recipes


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