Serves 4
WHY THIS RECIPE WORKS: Basil gets promoted from accent herb to starring ingredient in this fresh-tasting, unusual stir-fry that boasts big flavor yet requires only a handful of ingredients. And the sauce, made with fish sauce, lime juice, and sugar, has a balance of sour, salty, and sweet that gives this recipe a Thai character. By cooking rice in a combination of coconut milk, water, and fish sauce, we create a creamy coconut rice that serves as the perfect rich counterpoint to the basil-chicken mixture. While the rice cooks, we prepare the chicken, making every minute count. Click here for more about slicing chicken for stir-fries.
1 |
(14-ounce) can coconut milk |
1 |
cup water |
3 |
tablespoons fish sauce |
1½ |
cups jasmine rice |
3 |
tablespoons lime juice (2 limes), plus lime wedges for serving |
1 |
tablespoon sugar |
2 |
tablespoons vegetable oil |
4 |
(6-ounce) boneless, skinless chicken breasts, trimmed and sliced thin |
1 |
jalapeño chile, stemmed, seeded, and sliced thin |
1 |
cup fresh basil leaves |
1. Whisk coconut milk, water, and 1 tablespoon fish sauce in medium saucepan until smooth. Bring to boil, add rice, and stir to combine. Reduce heat to low and cook, covered, until rice is tender, about 15 minutes. Remove from heat and let sit for 10 minutes.
2. Meanwhile, whisk together remaining 2 tablespoons fish sauce, lime juice, and sugar in bowl and set aside. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Pat chicken dry with paper towels. Add half of chicken to skillet, break up any clumps, and cook until lightly browned and no longer pink, about 3 minutes. Transfer to plate. Repeat with 2 teaspoons oil and remaining chicken.
3. Add jalapeño, ½ cup basil, and remaining 2 teaspoons oil to now-empty skillet and cook until just softened, about 1 minute. Return chicken and any accumulated juices to skillet. Whisk fish sauce mixture to recombine, then add to skillet and cook, stirring constantly, until sauce is slightly thickened, about 1 minute. Sprinkle with remaining ½ cup basil and serve with coconut rice and lime wedges.