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Thai Basil Chicken

1 pound skinless boneless chicken breast

1 tablespoon extra-virgin olive oil

1 yellow onion, thinly sliced

¼ cup matchstick-cut carrots

3 garlic cloves, minced

Vietnamese chile-garlic paste to taste

1/4 cup chicken broth

2 teaspoons Asian fish sauce (naam pla)

2 teaspoons sugar

2 teaspoons soy sauce

1/4 teaspoon freshly ground black pepper

1/2 cups sliced fresh basil leaves

2 tablespoons fresh lime juice or to taste

Freeze chicken wrapped in plastic wrap for 30 minutes to make slicing easier. Cut chicken into thin slices. Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add onion and stir for 2 minutes, then add garlic and stir-fry 1 minute more. Add chicken and cook, stirring constantly to prevent sticking, 3 to 4 minutes. Add chile-garlic paste, broth, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add basil and stir-fry 30 seconds. Stir in lime juice. Serve chicken with steamed jasmine rice. Serves 6.

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One response »

  1. Pingback: Delicious Mischief Houston Feb 27th: Julia’s Bistro «

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