Wednesday, August 8, 2007

Thai Basil Chicken

This recipe was given to me by a good friend. Thanks, Jill.

1 lb skinned, boneless chicken breasts
4 cloves garlic, minced
4 green onions, chopped
2 T olive oil
2 red hot chili peppers, stemmed and finely chopped
1 1/2 c finely chopped fresh basil leaves (i measured first... then finely chopped half of it, then just coarsely hand-tore the rest for added texture and visual interest)
1 T fish sauce (i used soy and it turned out fine)
1 red pepper, coarse chopped
1 green pepper, coarse chopped

put ckn breasts in freezer till firm but not frozen solid, cut into thin slivers.

heat up wok, add oil, stirfry garlic and onions till tender but not brown - about 1-2 min.

add chili peppers and cook, stirring, another 1 min. add ckn and stirfry till cooked thru.

stir in basil and fish sauce, mix thoroughly. add red/green peppers and stirfry till tender but still hold color.

serve over rice.

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