Chicken, Ginger and Basil Stir Fry

Thai basil adds an anise nuance to this quick chicken stir-fry; however, other basil varieties work well too. Serve with hot cooked jasmine rice.
Ponzu sauce and Sweet Thai chili sauce are available in most supermarkets and in Asian grocery stores.

Yield:
4 servings
Category:
Chicken & Other Birds
Cuisine:
Thai
Prep Time:
15 min
Cooking Time:
10 min
Total Time:
25 min

INGREDIENTS:

  • 300 g boneless skinless chicken breasts
  • 1 tablespoon sunflower oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger or galangal
  • 125 g bell peppers, topped, cored and seeded, cut longways into 1/4 inch strips
  • 1 Japanese eggplant, cut into coins
  • 2 green onions
  • 2/3 cup chicken broth
  • 2 tablespoons Ponzu sauce or soy sauce or Asian fish sauce
  • 1/4 cup sweet Thai chili sauce, with more available on the table
  • 2 teaspoons cornstarch
  • 2 cups lightly packed fresh basil leaves
  • 1/2 cup mint leaves (optional)
  • salt and freshly ground pepper

DIRECTIONS:

  1. Pat the chicken dry with paper towels. Cut crosswise into 1/4-inch-thick strips 2 to 3 inches long. Season with salt
  2. Place a 12-inch nonstick frying pan over high heat; when hot, add oil, garlic, ginger, green onions, bell peppers, and eggplant. Saute for 3 minutes. Add the chicken and stir often until chicken is no longer pink in the center, about 5 minutes.
  3. In a small bowl, mix broth, Ponzu sauce or fish/soy sauce, and cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute. Add basil (and mint) leaves and stir just until barely wilted, about 30 seconds. Check for seasoning and pour into a serving bowl. Optionally serve with Thai jasmine rice.

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