Wednesday, July 20, 2011

Chicken in Thai Basil

This is my husbands forte. And to be honest, I didn't make this :) And nor is the photo from the one we made… as we were so hungry that day that we forget to take the photo.
But… he does make it fabulously, I have made the same and it does look quite similar. 

We have also made this with sea bass instead of chicken and it is just as great. 

We serve it with brown rice for a healthier meal and add red pepper and green beans for the veggie content of the meal. Quick, easy, and healthy. Works great for when you are trying to lose weight AND have a baby who takes up most of your time. 

  • 2 tbsp. vegetable or peanut oil
  • 4 cloves garlic, minced
  • 6 “bird’s eye” chilies, minced with seeds (use more/less to taste) or any red and green chillies you have access to. 
  • 2 shallots (or 1 small onion), diced
  • 350 gms boneless skinless chicken (1 large breast), cut into cubes 
  • 1/2 large red pepper, julliened
  • 8–10 green beans, ends trimmed, cut into half
  • 1 1/2 tbsp. fish sauce
  • 1/2 tsp. soy sauce
  • 1 tsp. brown sugar 
  • 1 big bunch Thai basil or regular basil leaves, stems removed
  • 2 dashes ground white pepper
Heat a wok or a heavy skillet over medium high heat until very hot. 
Add the oil, garlic and chilies and stir fry until until the garlic is very fragrant. 
Add the shallots (or onions) along with the peppers and continue stir frying until the onions have wilted. 
Add the chicken and fry until the fish is cooked.
Stir in the green beans with the fish sauce, soy sauce, brown sugar and white pepper. (Add the white pepper in gradually – it can easily overpower if you add too much!)  
If your pan was hot enough you should not have any liquid at the bottom of the pan, but if you do, continue cooking until the liquid is gone. 
Add the basil and toss a couple of time until the leaves are wilted and bright green.

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