This is a great weeknight meal, comes together in about the time it takes to make the rice to go with it. It’s adapted from a recipe in Thai: The Essence of Asian Cooking. Use Thai basil if you have it.
Stir-fried chicken with basil, mushrooms and chilies
- 2 1/2 tbsp vegetable oil
- 3 garlic cloves minced
- 1 tsp chili sesame oil (optional)
- 3 fresh chiles, sliced thin
- 1 fresh chili, sliced in matchsticks
- 1 pound chicken breasts, skinned, deboned
- 12 ounces button mushrooms, sliced in halves or quarters depending on size
- 2 tsp fresh ginger, grated
- 2 tbsp fish sauce
- 2 tsp soy sauce (preferably low-sodium)
- 12-15 basil leaves, torn roughly
Chop chicken into bite-sized pieces, set aside. Heat oils in a large frying pan or wok set over medium heat. Toss in garlic when hot and cook for about a minute. Don’t let it brown. Throw in ginger and the sliced chilies. Saute for another minute. Throw in the chicken and let brown on both sides. Cook until almost done, about 5-7 minutes, depending on thickness. Toss in mushrooms and let cook another three or so minutes until they are tender and have released their juices. Stir in fish and soy sauces, then basil. Remove from heat. Serve over rice and garnish with matchstick chilies.