recipe: CHICKEN AND BASIL STIR-FRY

INGREDIENTS

2 boned, skinned chicken breast halves (1 lb. total)
1 tbsp. vegetable oil
1 tbsp. minced garlic
1 tbsp. minced fresh ginger
1/4 tsp. red chile flakes
2/3 cup chicken broth
1 tbsp. Thai or Vietnamese fish sauce (nuoc mam or nam pla) or soy sauce
2 tsp. cornstarch
3 cups lightly packed basil leaves

METHOD

1.  Rinse chicken and pat dry.  Cut cross-wise into 1/8-in.-thick strips 2 to 3 in. long.

2.  Place a 10- to 12-in. nonstick frying pan over high heat; when hot, add oil, garlic, ginger, chile flakes, and the chicken.  Cook, stirring 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 
+ The basil you choose defines the dish:  Thai basil adds an anise nuance, while cinnamon basil contributes notes of spice.  Other basil varieties work well too.
+ The fish sauce can be found in the Asian food aisle of most supermarkets.
+ Serve over brown rice or jasmine rice.

~ Serves 3 or 4

Easy Edible Garden