[CH] Thai basil chicken

Tony Lima (TonyLima@ms.spacebbs.com)
Fri, 25 Jun 1999 05:44:26 GMT 

substitute 6 chiles de arbol. - Tony

Thai Chicken with Basil.

This recipe is basically from "Real Thai" by Nancie
McDermott with adaptations.   Fresh basil is essential,
preferably Thai basil, but in any event any basil is
generally a lot cheaper in Asian markets than in
supermarkets. Thai basil is a larger plant, usually has dull
green leaves with purplish stems and is very pungent.  The
little tiny Thai red kii noo chili peppers are also
important, I don't know how serranos would work but I have
used habenero pepper as a substitute.

1 - 1 1/2 lbs boneless chicken breast  (boneless thigh could
also be used)
2 tablespoons vegetable oil
1 tablespoon coarsely chopped garlic
1 tablespoon minced fresh kii noo chili or serrano chili (or
habenero pepper)
2 tablespoons fish sauce (I use a little less)
1 tablespoon water
1 teaspoon soy sauce
1 tablespoon sugar
1 cup Thai basil or other basil leaves (see *note)
10 or so long very thin strips cut from a sweet red pepper

*Note: (this needs to be a PACKED cup of basil leaves...you
can't use too much as far as I'm concerned..you don't need
to pick ALL the leaves off the stems..just get rid of the
large parts of the stems)  Save some leaves for garnish

Mince the chicken with a sharp knife or cut it into bite
size pieces and set aside

Heat a wok or large, deep skillet over medium-high heat.
Add the oil and swirl it to coat the surface.  Drop a piece
of garlic into the pan. If it sizzles immediately, the oil
is ready.  Add the garlic and stir briefly.  Add the minced
chili and stir until the garlic turns golden, about 30
seconds or so.  Add the chicken and stir fry until it
changes color, about 1 1/2 minutes depending on what size
pieces you are dealing with.

Add the fish sauce, water, and soy sauce and stir-fry to
combine well with the meat, about 1 1/2 minutes again.  Add
the sugar and stir fry for another 30 seconds.  Add the
basil and the red pepper strips. Toss and stir fry until the
basil begins to wilt.

Transfer the chicken mixture to a serving platter, garnish
with leftover basil leaves, and serve hot with steamed rice.

          Dale Hitchcock
          dhitchco@oash.ssw.dhhs.gov

http://neptune.netimages.com/~chile/recipes.html