20-minute spicy chicken stir-fry is midweek dinner savior
The simple, clean flavors in this stir-fry are designed to remind you of the peppery Thai stir-fry dish called gai ka prow. Whatyoumightlikebest about the recipe is its built-in flexibility, starting with the pan: We tested this in a wok, but a nonstick saute pan will work just fine.
Bone-in, skin-onthighs are what the recipe calls for, but if you happen to have boneless, skinless chicken thighs orgrounddark-meatchicken, go with it. (Apound of bonelessmeat will thenbe enough to feed 3 or 4 people.)
CHICKENWITHBASIL ANDCHILES
Serves 2 to 3 Based on a recipe from “The 30-MinuteCook,”by Nigel Slater(PenguinBooks, 2006edition). 1mediumredbellpepper 1 smallyellowonion 2largeclovesgarlic
1 small jalapeñopepper 1poundbone-in, skin-on
chickenthighs 3tablespoonsvegetable oil 2teaspoonslow-sodium
soysauce 1 teaspoonhoney, ormore
asneeded 1 tablespoonsfishsauce, or
moreasneeded 1cuppackedfreshbasil leaves, preferablyThai basil Freshlygroundblack pepper Cutthefleshawayfromthe redbellpepperin1/2-inchstrips, leavingtheribsandseedcore intact (discardthose). Cut thestrips into1/4-inch pieces. Cuttheonioninhalf, theninto thin slices. Mincethegarlic. Stemthejalapeño, thencut it crosswiseintothin rings.
Grabtheskinoneach chickenthighandpull itoff; you canuseasharpknifetodetach it, too. Discard(or freezeand reserveforanotheruse). Scrapethefleshawayfromthe thighbone, thencutthrough wheretheboneis attachedat thetopandbottom.
Transfer themeat (2 thighs’ worthatatime) toafood processorandpulse tochop into1/4-inch pieces, orusea sharpknifetodothejob.
Heat 1 tablespoonoftheoil inawokorlargesautepanover medium-highheat.Oncethe oilshimmers,addtheonion andstir-fry for 1minute, then addthebellpepperpieces andstir-fry for 1minute.Add thegarlicandstir-fry for30 seconds, thenscrapethat mixtureintoabowl.
Returnthewokorpanto medium-highheat.Addthe remaining2tablespoonsof oilandswirl tocoat. Once theoilshimmers, addthe chicken, breakingupthe pieceswith theedgeofa spatula. Cook, undisturbed, for aboutaminute, thenstir-fry foranotherminuteorsoor untilthe chickenloses its raw look.(Youwant tosearthe undersideofthechicken, not steamit.) Ifthechickengives offalotofmoisture, usethe spatula tomoveitupthesides ofthewokorpantemporarily sotheliquid inthebottomcan cookandevaporate.
Returntheonionmixture tothewokorpan.Addthe jalapeñoandstir-fry for1 minute,thenaddthesoy sauce, honey, fishsauceand basil leaves; stir-fry for 15 seconds, toincorporatethe chickenandwiltthebasil, then removefromtheheat.
Seasonlightlywiththeblack pepperandstir, thentasteand addmorehoneyand/orfish sauce, asneeded. Serveright away. Nutrition (based on 3 servings): Calories: 330; Total Fat: 27 g; Saturated Fat: 5 g; Cholesterol: 75 mg; Sodium: 580 mg; Total Carbohydrates: 9 g; Dietary Fiber: 2 g; Sugars: 5 g; Protein: 14 g.