Stir Fried Chicken With Thai Basil |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Thai basil is not to be confused with sweet basil. Adapted from Hot Sour Salty Sweet, by Jeffrey Alford and Naomi Duguid. Ingredients:
5 garlic cloves |
2 -3 serrano peppers or 2 -3 bird chiles, stemmed |
3 tablespoons peanut oil |
1 lb boneless skinless chicken breasts, and rinsed, dried and chopped into bite-size pieces (can use mixture of breast and thighs) or 1 lb chicken thigh, rinsed, dried and chopped into bite-size pieces (can use mixture of breast and thighs) |
2 red cayenne chilies, cut lengthwise into strips (optional) |
1 tablespoon thai fish sauce |
1 teaspoon soy sauce |
1 teaspoon granulated sugar |
1/4 teaspoon fresh ground black pepper |
1 cup thai basil |
Directions:
1. Place garlic and whole chiles in a mortar and pound to a paste or mince finely.
2. Place a large wok over high heat. When it is hot, add oil; swirl gently to coat the pan.
3. Toss in garlic mixture; stir-fry for 30 seconds or until the garlic is just golden.
4. Add chicken; stir-fry for 3 to 6 minutes, until the chicken is cooked through, using a spatula to separate clumps and to press the meat against the hot wok.
5. Add cayenne chiles, fish sauce, soy sauce, sugar and black pepper; stir-fry briefly. Add Thai basil; stir-fry until wilted (one quick stir), about 1 1/2 minutes, then turn out onto a large plate or shallow serving dish. Serve immediately.
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