Thai Chicken With Basil

Recipe Ingredients

1 lb	454g / 16oz	Chicken breasts, skinless boneless - bite sized pieces
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Coarsely chopped garlic
1 tablespoon	15ml	Fresh chili pepper, serrano or jalapeno - minced
2 tablespoons	30ml	Fish sauce - nam pla or nuoc nam
1 tablespoon	15ml	Dark soy sauce
1 tablespoon	15ml	Water
1 tablespoon	15ml	Sugar
1 1/2 cups	355ml	Fresh basil
1 cup	237ml	Red sweet bell pepper - cut - into thin strips (medium)
1 cup	110g / 3.9oz	Carrot, cut into thin strips (medium)

Recipe Instructions

Cut chicken into fingernail size cubes - set aside. Chop garlic - set aside. Mince chili pepper - set aside. Cut bell pepper and carrots into thin strips. Mix Fish sauce, soy sauce and water together, set aside. Measure out sugar; set aside.

Heat wok or deep skillet over medium high heat. Add the oil and swirl to coat pan. Drop a piece of garlic into pan, if it sizzles immediately, the oil is ready.

Add the rest of the garlic and toss briefly. Add the minced chili and toss until the garlic begins to turn golden, 15 sec.

Add cubed chicken, and stir fry until flesh changes color, about 1 minute. Add fish sauce mixture and stir fry to combine well with meat, about 1 minute. Add sugar and stir fry for another 30 seconds. Add basil and sliced bell peppers and carrots and toss. Stir fry until the basil begins to wilt.

Transfer to serving bowl - serve hot. Makes 2 portions.

Source:
Adapted from, "Real Thai" by Nancie McDermott

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