- 2 chicken breasts,s whole boneless and skinless, (about 1 pound each)
- 1 cup chicken stock or low-sodium canned broth
- 1 cup coconut ilk, freshly made or canned
- 1 tsp minced fresh chilies
- 1 star anise herb
- 1 tsp ground coriander
- 1 kosher salt to taste
- 1 tbsp canola oil
- 1 tsp minced garlic
- 1 cup (packed) basil leaves
- 1/3 cups unsalted peanuts
1. Trim the chicken of all visible fat and cut, lengthwise, in half. Cut each half on the diagonal into 1-inch-wide strips.
2. Combine the chicken stock, coconut milk, chilies, star anise, and coriander in a medium saucepan over medium heat and bring to a boil. Boil the sauce, covered, for 7 minutes, or until reduced to 1 cup. Stir in the chicken. Cook, stirring, for 4 minutes, or until the chicken turns white. Turn off the heat. Add salt to taste.
3. Heat the oil in a frying pan over medium-high heat. When the oil is hot, add the garlic. When the garlic begins to turn golden, about 2 minutes, add the basil. Reduce the heat and sauté, turning with tongs, until all the basil leaves wilt. Turn off the heat.
4. Add the basil mixture to the chicken, scraping with a rubber spatula. Mix well. Transfer the chicken to a platter, garnish with peanuts, and serve.
Serves: 4
Source: Savoring Spics and Herbs, Julie Sahni, William Morrow and Company, Inc., 1996.
