THAI BASIL CHICKEN

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Thai Basil Chicken image

Adapted (liberally) from Simply THAI Cooking, this is a favorite in our house, as testified by the badly stained page in my cookbook. Can also sub pork for the chicken. Change vege to suit your taste - green beans are nice instead of bok choy. Prep all ingredients, including the sauces, before starting to cook.

Provided by dianegrapegrower

Categories     Chicken Breast

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 16

1 medium bok choy, sliced 1-inch wide, whites and greens separated
1/2 onion, sliced
1/2 red bell pepper, sliced
12 ounces boneless skinless chicken breast halves, sliced 1/4-inch thick
1 teaspoon chopped garlic
1/2 teaspoon red pepper flakes
1/4 cup shredded basil
peanut oil, for stir-fying
2 tablespoons fish sauce
2 teaspoons sugar
2 tablespoons soy sauce
2 tablespoons oyster sauce
4 tablespoons water
1 teaspoon chili paste
1 teaspoon cornstarch
2 tablespoons water

Steps:

  • Heat oil in wok. Stir-fry onions, peppers, and white part of bok-choy until crisp tender. Remove and keep warm.
  • Add oil to wok if needed and stir-fry chicken, garlic, and pepper flakes until chicken is done. Add sauces in order, stirring between each addition to coat. Add cooked vegetables back and stir to coat.
  • Add green part of bok choy and basil, stirring just unti hot-crisp, and beginning to wilt. Serve immediately.

Nutrition Facts : Calories 177.7, Fat 3.1, SaturatedFat 0.7, Cholesterol 72.6, Sodium 2074.8, Carbohydrate 9.5, Fiber 1, Sugar 5.1, Protein 26.7

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