Chicken and Basil Stir-Fry

Description: This is my adaptation of another good basil recipe from Sunset magazine. I serve this over jasmine rice.

Ingredients:

• 1 lb boneless skinless chicken breast half
• 1 tablespoon peanut oil
• 1 clove garlic, minced
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon crushed red pepper flakes
• 2/3 cup chicken broth
• 1 tablespoon asian fish sauce (nam pla)
• 2 teaspoons cornstarch
• 3 cups lightly packed fresh basil leaves, rinsed
• salt

Steps:

1. Slice chicken into 1/8-inch thick strips, 2 to 3 inches long.
2. Place a nonstick frying pan or wok over high heat.
3. When hot, add oil, garlic, ginger, pepper flakes and chicken.
4. Stir-fry until chicken is no longer pink in the center 3 to 4 minutes.
5. In a small bowl, mix broth, fish sauce and cornstarch until smooth.
6. Add to pan and stir until sauce is boiling, about 1 minute.
7. Add basil leaves and stir just until barely wilted, about 30 seconds.
8. Add salt to taste and pour into a serving bowl.