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Recipe for Thai Chicken with Garlic and Basil

1 1/3 pounds boneless, skinless chicken breasts, cut into thin slices

2 tablespoons Asian fish sauce (nam pla or nuoc mam)

1 1/2 tablespoons soy sauce

1 tablespoon water

1 1/2 teaspoons sugar

2 tablespoons cooking oil

1 large onion, cut into thin slices

I tablespoon sriracha pepper-garlic paste

4 cloves garlic, minced

1 teaspoon minced fresh ginger

Juice of 4 limes

1 1/2 cups lightly packed basil leaves 

In a medium bowl, combine the chicken with the fish sauce, soy, water and sugar. In a wok or large nonstick frying pan, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the siracha, garlic and ginger; cook, stirring, about 30 seconds longer. Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, 3-4 minutes. Add the marinade and lime juice; cook 30 seconds longer. Remove from the heat and stir in 1 cup of the basil. Serve with jasmine rice, topped with the remaining 1/2 cup basil. Serves 4-6.


About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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