Ingredients
- 1/3 cup fish sauce (nam pla)
- 1/3 chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons granulated sugar
- 2 teaspoons Thai chili sauce (or more to taste)
- 2 teaspoon garlic (finely minced)
- 2 teaspoons gingerroot (finely minced)
- FOR THE CHICKEN
- 2 large egg whites
- 2 tablespoons cornstarch
- 3 tablespoons oil (it called for 1/4 c oil)
- 1 tablespoon oil (vegetable oil)
- 1 teaspoon ground white pepper
- 1 pound boneless skinless chicken breast halves (thinly sliced)
- 1 large white onion (thinly sliced)
- 1 cup fresh basil (packed Thai basil leaves)
- 3 Thai chili pepper (may substitute 1 small jalapeno chili pepper, stemmed, seeded and thinly sliced)
How to Make
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FOR THE SAUCE
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Step 1: Combine the ingredients in a medium bowl and set aside.
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FOR THE CHICKEN
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Step 2: In a medium bowl, combine the egg whites, cornstarch, 1 tablespoon of the oil and the white pepper. Add the chicken and mix well;
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Step 3: Set aside.
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Step 4: Heat a wok or skillet over high heat. Add the remaining 1/4 c oil then add the chicken mixture; stir-fry for 4 to 5 minutes.
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Step 5: Add the onion and stir-fry for a few minutes; the onion will not soften thoroughly.
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Step 6: Add the sauce, stir for 1 minute, then turn off the heat.
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Step 7: Add the basil and chili pepper, stirring to combine.
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Step 8: Transfer to a platter and serve immediately.
We hope you enjoy this recipe!
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