Thai Basil Chicken
serves 4
Recipe from Washington Post
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.
ingredients
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
timer
prep: 15 minutes
total: 35 minutes
tools
medium bowl
wok or skillet
instructions
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.
