MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: 20 Minute Thai Basil Chicken
 Categories: Poultry, Vegetables, Herbs, Chilies, Sauces
      Yield: 2 Servings

      1 bn Thai basil
      5 cl Garlic; peeled, minced
      1    Red chilli Padi (Bird's eye
           - chile); more to taste
      7 oz Chicken thighs; boned,
           - skinned, in 1" pieces
      1 md Bell pepper; cored, sliced
      1    Shallot; peeled, sliced -OR-
      1 md Red onion; peeled. sliced

MMMMM---------------------------SAUCE--------------------------------
      1 tb Oyster sauce
      2 ts Fish sauce
  1 1/2 ts Dark soy sauce
      1 ts Light soy sauce
  1 1/2 ts Sugar or brown sugar

  Mince the garlic and the red chile.

  Note: For a more authentic Thai dish, pound the garlic and chile,
  instead of mincing. This will give the dish the characteristic
  strong flavors you find in Thailand.

  Mix the ingredients for the sauce until the sugar has melted and
  place beside your stove.

  In a pan, over medium high heat, heat up neutral vegetable oil
  until almost smoking then stir-fry the garlic-chile mixture. Be
  careful not to let it burn!

  Add the chicken cubes followed by the sauce.

  Stir-fry until the chicken is almost cooked (about 5 to 7 minutes,
  depending on the size and thickness of the chicken.) Add the bell
  pepper and onions. stir-fry for another 1 to 2 minutes.

  Note: the bell pepper releases water so I didn't add any to the
  sauce. If you're omitting it or using a drier vegetable, you may
  need to add up to 1 to 2 tb of water.

  Make sure the chicken is cooked and check the seasoning. Turn off
  the fire, then add the Thai basil leaves and sliced chilies. Stir
  until they're wilted.

  Serve with a plate of white rice!

  Recipe by Zhen Kasem

  Recipe FROM: https://www.greedygirlgourmet.com

  Uncle Dirty Dave's Archives

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