THAI CHICKEN, MUSHROOM AND BASIL STIR-FRY

Thai Chicken, Mushroom and Basil Stir-Fry image

Provided by Chef mariajane

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Previous Next

6 boneless skinless chicken breasts, about 2 lb
2 -3 tablespoons vegetable oil
4 cups mushrooms
4 teaspoons fresh ginger, minced
1 medium jalapeno pepper, seeded and finely chopped
1 pepper or 1 two small red chile, seeded and finely chopped
3 garlic cloves, minced
1/4 teaspoon red chili pepper flakes
1 1/4 cups chicken broth or 1 1/4 cups chicken bouillon
4 teaspoons fish sauce
1 1/2 teaspoons sugar
1 green onion, sliced
1/4 cup fresh basil, coasrse chopped (or shredded)

Steps:

Cut chicken into bite-size strips, about 1/4-inch wide. Heat 1 tablespoon oil in a large nonstick frying pan set over medium-high heat. Add about half of chicken ad stir-fry until almost cooked, from 3-4 minutes. Remove to a plate. Repeat with remaining chicken, add more oil if needed. Remove to plate.
Add remaining oil to pan, then mushroom, ginger, jalapeno, pepper, garlic, and chili flakes. Stir often until lightly browned, about 5 minutes. Stir in broth, fish sauce and sugar. When boiling, add chicken and and any juices that have collected on plate. Cook uncovered, and stirring often, just until chicken is done as you like it, or feels springy to the touch, about 2 minutes. Sti in onion and basil. Taste and add a little more fish sauce if you like.
Spoon over rice in individual bowls.

Nutrition Facts : Calories 306, Fat 12.2, SaturatedFat 2.1, Cholesterol 113.3, Sodium 917, Carbohydrate 6.1, Fiber 1.1, Sugar 3.7, Protein 42