Chicken and Basil Stir-Fry

Notes: Thai basil adds an anise nuance, and cinnamon basil contributes notes of spice to this quick stir-fry; however, other basil varieties work well too. Serve with hot cooked rice. Asian fish sauce is available in most supermarkets and in Asian grocery stores.

Yield: Makes 3 or 4 servings

Ingredients

• 1  pound  boned, skinned chicken breast halves
• 1  tablespoon  vegetable oil
• 1  tablespoon  minced garlic
• 1  tablespoon  minced fresh ginger
• 1/4  teaspoon  hot chili flakes
• 2/3  cup  fat-skimmed chicken broth
• 1  tablespoon  Asian fish sauce (nuoc mam or nam pla) or soy sauce
• 2  teaspoons  cornstarch
• 3  cups  lightly packed fresh basil leaves (see notes), rinsed
• Salt

Preparation

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 minutes.

3. In a small bowl, mix broth, fish sauce, and cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute. Add basil leaves and stir just until barely wilted, about 30 seconds. Add salt to taste and pour into a serving bowl.

Nutritional Information

Calories:

202 (25% from fat)

Protein:

30g

Fat:

5.7g (sat 0.9)

Carbohydrate:

6.5g

Fiber:

3.2g

Sodium:

239mg

Cholesterol:

66mg