Spicy Basil Stir-Fry

Martha Stewart Living - - Everyday Food -

Use holy basil in­stead of reg­u­lar if you can find it.

4 teaspoons oys­ter


2 teaspoons soy sauce

1 ta­ble­spoon sugar

1 1/4 pounds bone­less, skin­less chicken thighs, cut into 1-inch pieces Kosher salt

4 tablespoons

saf­flower oil

1 cup thinly sliced shal­lots (from 3 medium)

3 tablespoons minced gar­lic (from 5 to 6 cloves)

2 tablespoons minced ser­rano or Thai chile

2 cups loosely packed fresh basil leaves, plus more for serv­ing Cooked jas­mine rice and lime wedges, for serv­ing

1. Stir to­gether oys­ter sauce, soy sauce, and sugar. Sea­son chicken with salt; pat dry. Heat a large skil­let or wok over high; swirl in 2 tablespoons oil. Add half of chicken and cook, undis­turbed, un­til browned on bot­tom, about 3 min­utes. Trans­fer to a plate; re­peat with re­main­ing 2 tablespoons oil and chicken, leav­ing sec­ond batch in skil­let. 2. Re­turn first batch of chicken to skil­let along with shal­lots, gar­lic, and chile. Cook, stir­ring con­stantly, un­til fra­grant and chicken is cooked through, 1 to 2 min­utes. Stir in oys­ter-sauce mix­ture, then basil. Re­move from heat; con­tinue stir­ring un­til basil just wilts and sauce coats chicken. Serve im­me­di­ately with rice, lime wedges, and basil leaves.


Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.