Photo by Daniel Scher
Daniel Scher's Notes:
1/4 cup olive oil Ask a question about this ingredient
1 medium carrot, diced Ask a question about this ingredient
4 garlic cloves, minced Ask a question about this ingredient
1/4 cup minced green onion Ask a question about this ingredient
1.25 pounds boneless, skinless chicken thighs, cut into 1/4-inch strips Ask a question about this ingredient
2 tablespoons fish sauce Ask a question about this ingredient
1 tablespoon soy sauce Ask a question about this ingredient
2 teaspoons sugar Ask a question about this ingredient
1/4 cup torn basil leaves, plus additional 1 tablespoon Ask a question about this ingredient
1 cup rice, for serving Ask a question about this ingredient
Heat oil over medium high heat in a wok. Add carrots and cook for 2 minutes. Add garlic and green onions and cook for 2 more minutes.
Ask a question about this stepAdd chicken to wok, leaving undisturbed for one minute before stirring. Cook 3-4 minutes until chicken browns.
Ask a question about this stepCombine fish sauce, soy sauce, sugar, and 2 tablespoons water in a small bowl. Add the sauce to the chicken and cook an additional 3 minutes.
Ask a question about this stepTurn off heat and add the 1/4-cup basil to the chicken. Place rice onto the serving dishes and spoon the basil chicken on top. Sprinkle the remaining basil onto the chicken.
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Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
