For this Friday Night Date night (at home) I was excited to break in my new Lodge Cast Iron Wok. Unfortunately, the sleet, freezing rain, and snow prevented me from cooking outdoors and I moved the operation inside. On tap was a good looking recipe I found on the Food & Wine website, Thai Chicken Basil Stir Fry.
The prep was easy and took us no time at all 15 – 20 minutes. Most of that time was spent drinking wine which was one of our favorite Pinot’s from Meiomi.
- 1⅓ pounds boneless, skinless chicken thighs (about 4), cut into 1-by-2-inch pieces
- 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
- 1½ tablespoons soy sauce
- 1 tablespoon water
- 1½ teaspoons sugar
- 2 tablespoons cooking oil
- 1 large onion, cut into thin slices
- 3 fresh red chiles, seeds and ribs removed, cut into thin slices
- 3 cloves garlic, minced
- 1½ cups lightly packed basil leaves
- In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.
- In a large nonstick frying pan or a wok, heat the oil over moderately high heat.
- Add the onion and cook, stirring, for 2 minutes.
- Stir in the chiles and garlic; cook, stirring, 30 seconds longer.
- Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes.
- Add the marinade and cook 30 seconds longer.
- Remove from the heat and stir in 1 cup of the basil.
- Serve topped with the remaining ½ cup basil.