Thai-Style Stir-Fried Chicken and Basil

Thai-Style Stir-Fried Chicken and Basil
Photo by Scott Phillips


  • ¼ tsp. crushed red pepper flakes
  • 1 cup lightly packed fresh basil leaves
  • 4 medium shallots, peeled and thinly sliced
  • 2 medium cloves garlic, thinly sliced
  • 1 Tbs. fresh lime juice
  • 1 lb. chicken breast cutlets (about ¼ inch thick), cut crosswise into 1-inch-wide strips
  • 2 Tbs. vegetable oil
  • + 2 more ingredients
    • 2 tsp. packed light brown sugar
    • 1 Tbs. fish sauce

Heat the oil in a well-seasoned wok or a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the shallots, garlic, and red pepper flakes; cook, stirring frequently, until the shallots start to soften but not brown, 1 to 2 minutes. Add the chicken and cook, stirring, until i...

View full recipe at Fine Cooking


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