Wednesday, September 01, 2010

Thai-Style Chicken with Basil

Finally, the Thai-Style Chicken with Basil that I promised to you several weeks back.  I may never order take-out again (yes, of course I order take-out sometimes)!  This dish comes together in less than 10 minutes and WOW is it wonderful.  Try it with the Coconut Rice with Ginger.  YUM!!!
Thai-Style Chicken with Basil
adapted from a March 2009 Fine Cooking recipe

2 Tbs. olive oil
4 medium or 2 large shallots, peeled and thinly sliced
2 medium cloves garlic, thinly sliced
1/4 tsp. crushed red pepper flakes (optional)
1 lb. chicken breast cutlets (about 1/4 inch thick), cut crosswise into 1-inch-wide strips
1 Tbs. fish sauce
1 Tbs. fresh lime juice
2 tsp. packed light brown sugar
1 cup lightly packed fresh basil leaves

In a measuring cup or small bowl whisk together brown sugar, lime juice, fish sauce, and ¼ cup of water. Heat the oil in a well-seasoned wok or a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the shallots, garlic, and red pepper flakes (if using); cook, stirring frequently, until the shallots start to soften but not brown, 1 to 2 minutes. Add the chicken and cook, stirring, until it’s no longer pink and the shallots are beginning to brown, 2 to 3 minutes.

Add the fish sauce, lime juice, & sugar mixture. (If any brown sugar has not dissolved and remains in cup make sure to use a spatula to scrape remaining sugar into pan.) Cook, stirring frequently, until the chicken is just cooked through and the liquid reduces to a saucy consistency, 2 to 3 minutes. (If the sauce reduces before the chicken is cooked through, add water, 1 Tbs. at a time.) Remove from the heat, add the basil, and stir to wilt it.