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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Martha Stewart. Ingredients:
10 garlic cloves, minced |
6 fresh thai chiles, thinly sliced crosswise |
1/4 cup vegetable oil, plus |
2 tablespoons vegetable oil |
2 lbs boneless skinless chicken breasts (cut into 1-inch pieces) |
1 tablespoon asian fish sauce |
1 teaspoon asian fish sauce |
2 teaspoons soy sauce |
4 1/2 teaspoons sugar |
fresh ground pepper |
3 cups loosely packed fresh holy basil leaves, plus more for garnish |
steamed jasmine rice, for serving (or sticky rice) |
Directions:
1. Mash together garlic and chiles using a mortar and pestle or the flat side of a large knife. Heat oil in a wok or large skillet over medium-high heat. Add garlic mixture. Cook, stirring constantly, until garlic is just golden, about 20 seconds.
2. Add chicken; cook, stirring often, until chicken is cooked through, about 4 minutes. Stir in fish sauce, soy sauce, sugar, and 1 1/2 teaspoons pepper. Add basil; cook, stirring constantly, 1 minute. Season with more pepper, if desired. Serve over rice. Garnish with basil.
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