Chicken Basil Thai Stir Fry

Ingredients

1 pound boned, skinned chicken breast halves

1 tablespoon vegetable oil

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1/4 teaspoon hot chili flakes

2/3 cup fat-skimmed chicken broth

1 tablespoon Asian fish sauce (nuoc mam or nam pla) or soy sauce

2 teaspoons cornstarch

3 cups lightly packed fresh basil leaves (see notes), rinsed

Salt

Directions

1. Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.

2. Place a 10- to 12-inch nonstick frying pan over high heat; when hot, add oil, garlic, ginger, chili flakes, and the chicken. Stir often until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.

3. In a small bowl, mix broth, fish sauce, and cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute. Add basil leaves and stir just until barely wilted, about 30 seconds. Add salt to taste and pour into a serving bowl.