Ingredients:
1 lb boneless skinless chicken breast halves
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
Directions:
Slice chicken into 1/8-inch thick strips, 2 to 3 inches long.
Place a nonstick frying pan or wok over high heat.
When hot, add oil, garlic, ginger, pepper flakes and chicken.
Stir-fry until chicken is no longer pink in the center 3 to 4 minutes.
In a small bowl, mix broth, fish sauce and cornstarch until smooth.
Add to pan and stir until sauce is boiling, about 1 minute.
Add basil leaves and stir just until barely wilted, about 30 seconds.
Add salt to taste and pour into a serving bowl.
Servings: 3-4
Time preparation: 10 min.
Time total: 25 min.