THAI BASIL CHICKEN

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

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

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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