Chicken and Basil Stir Fry

This one comes together pretty quickly. If you've never used fish sauce before don't let the name or the smell scare you... it really adds a great flavor.

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.
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.
Yield

Makes 3 or 4 servings
Nutritional Information

CALORIES 202(25% from fat); FAT 5.7g (sat 0.9g); PROTEIN 30g; CHOLESTEROL 66mg; SODIUM 239mg; FIBER 3.2g; CARBOHYDRATE 6.5g

Sunset, MAY 2003