This simple Asian dish was a hit, and as I served it with cooked jasmine rice. We cooked with sliced pork instead of the listed chicken, simply because that was what I had in the fridge, and doubled the recipe for four. This original recipe, from Fine Cooking, served 2 to 3.
- 2 tbsp vegetable oil
- 4 medium shallots, peeled, and thinly sliced
- 2 medium cloves garlic, thinly sliced
- 1/4 tsp red pepper flakes
- 1 lb chicken breast cutlets (about 1/4 inch) thick), cut crosswise into 1-inch-wide-strips
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 2 tsp packed light brown sugar
- 1 cup lightly packed fresh basil leaves
- Heat the oil in a well-seasoned wok or heavy-duty 12-inch skillet over medium-high heat until simmering hot.
- Add the shallots, garlic, and red pepper flakes; cook, stirring frequently, until the shallots start to soften but not brown, 1 to 2 minutes. Add the chicken and cook, stirring until it's no longer pink and the shallots are beginning to brown, 2 to 3 minutes.
- Add the fish sauce, lime juice, sugar, and 1/4 cup water. Cook, stirring frequently, until the chicken is just cooked through and the liquid reduces to a saucy consistency, 2 to 3 minutes. (If the sauce reduces before the chicken is cooked through, add water, 1 tbsp at a time.) Remove from the heat, add the basil, and stir to wilt it. [I added 1/4 cup water anyway, just to have more sauce for the dish.]