THAI BASIL CHICKEN

"Germaine Swanson made this popular chicken dish at her eponymous restaurant on Wisconsin Avenue in Georgetown, which closed in 1998."

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
rice noodles or steamed rice (for serving)

TO PREPARE THE SAUCE:
Combine the ingredients in a medium bowl and set aside.

TO PREPARE 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.

Serve with rice noodles or steamed rice.

*Flank steak may be substituted for the chicken; cooking times would vary.

Makes 4 servings
Adapted from a Germaine's restaurant recipe
Source: Bonny Wolf, Special to The Washington Post, May 23, 2007