Stirfried Chicken with Thai Basil and Chili Peppers

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Stirfried Chicken with Thai Basil and Chili Peppers



Vegetable oil5tbsp.
Yellow spur chili peppers, chopped2 - 3tbsp.
Garlic, peeled and chopped1 - 2tbsp.
Skinless and boneless
chicken thigh, ground or sliced1lb.
Black soy 1tbsp.
Fish sauce1 - 2tbsp.
Granulated sugar1 - 2tsp.
Holy basil leaves, (bai kraphrau)1/2cup
(4 servings)

1. Heat oil in a wok or regular frying pan until it almost smokes.
2. Add chopped chili and chopped garlic to the pan and stir quickly to create aroma. Be careful not to burn them.
3. Just before the garlic browns, add the chicken and stirfry continuously. Once the chicken is cooked and the liquid from the chicken is reduced slightly, add the black soy to give this dish color and season with fish sauce and sugar. Continue to stirfry then allow the seasoning to seep into the chicken.
4. The above process should only take a few minutes since it is essential that you cook this dish on a high heat at all times. Before taking off the heat add Thai basil leaves, toss in the pan and serve immediately.

This dish can be made with any kind of meat as well as seafood. It is a standard dish eaten in Thailand for lunch, served over steamed rice.