Germaine's Thai Basil Chicken
- Cuisine: Asian
- Course: Main Course
Summary:
Germaine Swanson made this popular chicken dish at her eponymous restaurant on Wisconsin Avenue, which closed in 1998.
Flank steak may be substituted for the chicken; cooking times would vary. Serve with rice noodles or steamed rice.
4 servings
Ingredients:
For the sauce- 1/3 cup fish sauce (nam pla)
- 1/3 cup water or low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons sugar
- 2 teaspoons Thai chili sauce, or more to taste
- 1 teaspoon finely minced garlic
- 1 teaspoon finely minced ginger root
- 2 large egg whites
- 2 tablespoons cornstarch
- 1/4 to 1/2 cup plus 1 tablespoon vegetable oil
- Ground white pepper
- 1 pound boneless, skinless chicken breast halves, thinly sliced
- 1 large white onion, thinly sliced
- 1 cup packed Thai basil leaves
- 2 to 3 Thai chili pepper (may substitute 1 small jalapeno chili pepper), stemmed, seeded and thinly sliced
Directions:
For the sauce: Combine the ingredients in a medium bowl and set aside.
For the chicken: In a medium bowl, combine the egg whites, cornstarch, 1 tablespoon of the oil and the white pepper. Add the chicken and mix well; set aside.
Heat a wok or skillet over high heat. Add the remaining 1/4 to 1/2 cup oil and add the chicken mixture; stir-fry for 4 to 5 minutes. Add the onion and stir-fry for a few minutes; the onion will not soften thoroughly. Add the sauce, stir for 1 minute and turn off the heat. Add the basil and chili pepper, stirring to combine. Transfer to a platter and serve immediately.
Recipe Source:
Adapted from a Germaine's restaurant recipe.
E-mail the Food Section with recipe questions.
(Dick Swanson)
