Thai Chicken with Basil Recipe (serves two or three):
Thai basil is essential for this recipe and can be easily grown in a windowsill or out in a garden. You can get usually get plants from Home Depot or Lowes. Prep all ingredients before you start cooking, the actual cooking time is less than five minutes and goes by very quickly. I use Jasmine rice from Thailand, it should be available if you have a decent Asian market nearby.
Heat a wok until very hot and add about a tablespoon of peanut oil, continue heating until the oil starts to smoke. Add about 1/2 pound of finely sliced chicken (pork or beef could also be used) and cook for about 30 seconds. Add a tablespoon of finely minced garlic and chili peppers to taste (I use Thai birds-eye chili peppers but they are EXTREMELY hot, other chilis could be substituted). Cook for about ten seconds and then add 3 tablespoons of fish sauce, 1 tablespoon of soy sauce, and 1 cup of stock (use chicken stock for chicken or pork, beef stock otherwise). Add one teaspoon of either palm sugar or brown sugar and then add in about two cups of cut vegetables and about 20-30 leaves of Thai basil. I usually use snow peas, green beans, carrots, red and green bell peppers, or broccoli. Cook for about another 45-60 seconds and serve alongside rice.
Comments are closed for this post.
