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Basil Chicken Stir-Fry
Having a go-to dinner recipe can be a blessing and a curse. It’s always there on a Tuesday when you haven’t planned anything, but go back to the well too many times and it can start to run dry. Not so with Shilpa Uskokovic’s Basil Chicken Stir-Fry, a riff on a favorite Thai dish of mine, pad kra pao. Her use of chili paste brings pantry-friendly flexibility (sambal oelek one week, funkier gochujang or a tangier nam prik pao the next). And the almost shocking amount of basil—basically an entire plant’s worth—acts as both a leafy green and peppery herb. But best of all? Her transformative technique for ground chicken, which calls for a pinch of baking soda and a vigorous stir, yields chicken so bouncy and juicy, I never want to make it any other way. — Noah Kaufman, senior shopping editor This sizzling stir-fry is on us this week. And we have plenty more great recipes to check out. Subscribe for $6 $3/month for unlimited access to every recipe from Bon Appétit, Epicurious, and Gourmet.
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