Germaine's Thai Basil Chicken

The Washington Post, May 23, 2007

• • 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

For the chicken

• • 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.

330 calories, 15g fat, 2g saturated fat, 66mg cholesterol, 2274mg sodium, 16g carbohydrates, 1g dietary fiber, n/a sugar, 31g protein.