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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Adapted (liberally) from Simply THAI Cooking, this is a favorite in our house, as testified by the badly stained page in my cookbook. Can also sub pork for the chicken. Change vege to suit your taste - green beans are nice instead of bok choy. Prep all ingredients, including the sauces, before starting to cook. Ingredients:
1 medium bok choy, sliced 1-inch wide, whites and greens separated |
1/2 onion, sliced |
1/2 red bell pepper, sliced |
12 ounces boneless skinless chicken breast halves, sliced 1/4-inch thick |
1 teaspoon chopped garlic |
1/2 teaspoon red pepper flakes |
1/4 cup shredded basil |
peanut oil, for stir-fying |
2 tablespoons fish sauce |
2 teaspoons sugar |
2 tablespoons soy sauce |
2 tablespoons oyster sauce |
4 tablespoons water |
1 teaspoon chili paste |
1 teaspoon cornstarch |
2 tablespoons water |
Directions:
1. Heat oil in wok. Stir-fry onions, peppers, and white part of bok-choy until crisp tender. Remove and keep warm.
2. Add oil to wok if needed and stir-fry chicken, garlic, and pepper flakes until chicken is done. Add sauces in order, stirring between each addition to coat. Add cooked vegetables back and stir to coat.
3. Add green part of bok choy and basil, stirring just unti hot-crisp, and beginning to wilt. Serve immediately.
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