START TO FINISH: 30 minutes
SERVINGS: 4
A double dose of basil adds herbal flavor and fragrance to this stir-fry. Inspired by Thailand’s popular chicken-and-basil dish known as gai pad krapow, we follow the Thai approach of using herbs by the fistful. Chopped leaves are added to the freshly cooked chicken; the leaves gently wilt, their flavor mellowing and seasoning the meat. Just before serving, 3 cups of lightly torn leaves go into the dish to add fresh, peppery flavor. Sugar snap peas bring crunch and sweetness. To prepare the chicken, cut each breast lengthwise into ½-inch strips, then cut the strips crosswise into 1-inch pieces.
Don’t begin cooking until all ingredients are prepared. The stir-fry comes together quickly, so make sure everything is ready and close at hand.
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon soy sauce
3 tablespoons fish sauce, divided
Ground white pepper
3 tablespoons peanut oil, divided
¼ cup chopped fresh basil, plus 3 cups torn and lightly packed
2 tablespoons white vinegar
4 ounces sugar snap peas, strings removed, halved on diagonal
8 scallions, white and light green parts finely chopped, dark green tops cut into 1-inch pieces
2 or 3 serrano chilies, stemmed and thinly sliced
4 medium garlic cloves, thinly sliced
1 tablespoon white sugar
In a medium bowl, stir together the chicken, soy sauce, 1 tablespoon of the fish sauce and ½ teaspoon white pepper. Let sit for 15 minutes, then drain and pat dry with paper towels.
In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the oil until barely smoking. Add the chicken in an even layer. Cook, stirring occasionally, until well browned and cooked through, 5 to 7 minutes. Transfer to a clean bowl, then stir in the chopped basil and vinegar. Set aside.
Add the remaining 2 tablespoons oil to the skillet and heat over medium-high until barely smoking. Add the snap peas, scallion whites/light greens and chilies. Cook, stirring, until the peas are lightly browned, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the sugar. Add the scallion tops and the chicken with any accumulated juices and cook, stirring, until most of the juices have evaporated, about 1 minute.
Off heat, add the remaining 2 tablespoons fish sauce and the torn basil. Stir until the basil is wilted. Taste and season with white pepper.