Spicy Chicken and Basil Stir-Fry

Aromatic basil, sometimes called Italian basil, is fundamental to Mediterranean cooking. But on the other side of the world, in Thailand, another basil variety is equally essential. For a more authentic version of this dish, seek out Thai basil, which has smaller, narrower leaves than the common Italian variety, a reddish purple cast and a more pronounced anise flavor. Look for it in Southeast Asian stores or at farmers' markets, or plant seeds outdoors in pots or beds for easy harvests.

Ingredients

1. 6 Tbs. chicken stock
2. 2 Tbs. Asian fish sauce
3. 2 tsp. firmly packed light brown sugar
4. 1/2 tsp. cornstarch
5. 2 Tbs. vegetable oil
6. 1 red bell pepper, seeded and cut into 1/4-inch strips
7. 1 or 2 Thai or jalapeño chilies, cut into very thin rounds
8. 2 garlic cloves, minced
9. 4 boneless, skinless chicken breast halves, cut into thin strips
10. 3/4 cup thinly sliced fresh basil leaves preferably Thai basil
11. 3 green onions, cut into 3-inch pieces
12. 4-6 cups cooked jasmine rice for serving

Directions

1. In a bowl, whisk together the stock, fish sauce and brown sugar. Add the cornstarch and whisk until the cornstarch and sugar are dissolved. Set aside.
2. In a large wok or fry pan over high heat, warm the oil. Add the bell pepper and stir-fry for 1 minute. Add chilies to taste and the garlic and stir-fry until fragrant, about 20 seconds. Add the chicken and stir-fry until no longer pink, about 2 1/2 minutes. Stir in the basil and green onions and stir-fry until the onions are barely wilted, about 1 minute.
3. Whisk the sauce mixture and pour into the pan. Cook just until the liquid comes to a boil. Spoon the rice onto individual plates and top with the stir-fry and sauce.

Notes