Chicken and Basil Stir-Fry (Recipe #39)

I don't like trying out new recipes on people other than my husband and myself because, well, you have no way of knowing if it will be any good. We invited my in-laws over for dinner at the last minute, and this recipe was on the menu so, needless to say, I was a little nervous. However, we were all pleasantly surprised by this meal - it was both light and flavorful.

Chicken and Basil Stir-Fry
(Source: MyRecipes)

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

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.

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.