Stir-Fried Chicken with Basil

1 ½ pounds boned chicken breast, skin removed


3 tablespoons fish sauce

1 ½ tablespoons rice wine or sake

1 ½ tablespoons minced shallot

3 ½ tablespoons canola or corn oil


1 ½ tablespoons chopped fresh red chile (seeds removed)

2 tablespoons chopped garlic

3 medium red onions, peeled and cut into thin julienne slices

Sauce (mixed together):

2 tablespoons fish sauce

1 ½ tablespoons soy sauce

1 tablespoon sugar

1 ½ tablespoons water

1 ½ cups fresh Thai holy basil or sweet basil leaves, stems removed, leaves rinsed, drained, and coarsely shredded

1)  Arrange the chicken breast flat on a cutting board. Holding the blade of your knife horizontal with the board, cut the chicken into thin slices on the diagonal and put them in a bowl. Add the Marinade ingredients and toss the chicken lightly to coat.

2)  Heat a wok or large skillet, add 2 tablespoons of the oil, and heat until very hot, about 30 seconds. Add the Seasonings, and stir-fry over high heat about 1 ½ to 2 minutes, or until the onions are tender. Push to the side of the pan.

3) Add the remaining 1 ½ tablespoons oil, and heat until very hot. Add the chicken, stir frying over high heat about 2 minutes, or until the meat changes color and is cooked. Give the premixed Sauce another stir and pour it into the pan. Bring it to a boil. Add the fresh basil and mix. Scoop the chicken onto a serving platter and serve with rice and a vegetable, if desired.



Disclaimer: Herbs, foods, and other natural remedies are not substitutes for professional medical care.
For a specific health problem, consult a qualified health-care giver for guidance.