Steamed rice for serving
2 Tbsp vegetable oil
1 1/2 pounds boneless, skinless chicken breast, cut into strips 2 inches long and 1/2 inch wide
10 ounces sliced mushrooms
2 Tbsp minced shallots or scallions, white part only
1 1/2 Tbsp minced fresh ginger
1 Tbsp thinly sliced chile rounds, from 2 small Thai chiles, or 1 medium jalapeño
3 garlic cloves, minced
1 1/2 cups chicken broth
1 1/2 Tbsp fish sauce (nam pla)
1 1/2 tsp sugar
3/4 cup coarsely chopped fresh basil
1/4 tsp crushed red pepper
salt to taste
- In a large nonstick skillet, heat 1 Tbsp oil over medium-high heat. Add the chicken and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer to a plate and set aside.
- Adds the remaining 1 Tbsp oil to the skillet and heat. Add the mushrooms, shallots, ginger, chiles, and garlic. Cook, stirring often, until the mushrooms are lightly browned, about 5 minutes.
- Stir in the broth, fish sauce, and sugar. Bring to a simmer.
- Return the chicken to the skillet and stir in the basil.
- Cook until the sauce has reduced slightly, about 2 minutes.
- Season with crushed red pepper and salt to taste (note: fish sauce is quite salty, and commercial broths can be, so taste before you add any more salt!).
- Serve the mixture on top of rice.
Rick Rodgers, On Rice. (San Francisco: Chronicle Books, 1997), 70.
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Except where noted, all material on this site is © 2000 Rebecca J. Stevenson