Thai Basil Chicken
serves 4
Germaine Swanson made this popular chicken dish at her eponymous restaurant on Wisconsin Avenue, which closed in 1998.
Read more about this recipe at the Washington Post.
For the sauce:
1/3 cup fish sauce (nam pla)
1/3 cup water or low-sodium chicken broth
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons sugar
2 teaspoons Thai chili sauce, or more to taste
1 teaspoon finely minced garlic
1 teaspoon finely minced ginger root
For the chicken:
2 large egg whites
2 tablespoons cornstarch
1/4 to 1/2 cup plus 1 tablespoon vegetable oil
Ground white pepper
1 pound boneless, skinless chicken breast halves, thinly sliced
1 large white onion, thinly sliced
1 cup packed Thai basil leaves
2 to 3 Thai chili pepper (may substitute 1 small jalapeno chili pepper), stemmed, seeded and thinly sliced
prep: 15 minutes
total: 35 minutes
medium bowl
wok or skillet
1. For the sauce: Combine the ingredients in a medium bowl and set aside.
2. For the chicken: In a medium bowl, combine the egg whites, cornstarch, 1 tablespoon of the oil and a sprinkling of white pepper. Add the chicken and mix well; set aside.
3. Heat a wok or skillet over high heat. Add the remaining 1/4 to 1/2 cup oil and add the chicken mixture; stir-fry for 4 to 5 minutes.
4. Add the onion and stir-fry for a few minutes; the onion will not soften thoroughly. Add the sauce, stir for 1 minute and turn off the heat. Add the basil and chili pepper, stirring to combine.
5. Transfer to a platter and serve immediately.
