Thai Basil Chicken Recipe - Cooking Index
Thai Basil Chicken Recipe - Cooking Index
| 1/4 lb | 113g / 4oz | Green beans |
| 1 tablespoon | 15ml | Chopped ginger |
| 1/4 lb | 113g / 4oz | Yellow summer squash |
| 4 | Hot chili peppers * | |
| 1 | Carrot (large) | |
| 1/4 cup | 59ml | Soy sauce - (sodium reduced) |
| 1 | Sweet yellow pepper | |
| 1/4 cup | 59ml | Dry sherry |
| 3 | Hot chili peppers* | |
| 1/3 cup | 78ml | Oil |
| 3 tablespoons | 45ml | Chopped fresh basil |
| 1 lb | 454g / 16oz | Boneless chicken breasts |
| Chili oil - (optional) | ||
| 1 tablespoon | 15ml | Oil |
*When handling hot peppers, use plastic gloves as oils are very hot and can burn eyes.
PREPARATION: For marinade, chop ginger and hot peppers and combine in a glass dish with soy sauce, sherry and oil. Cut chicken into 1-inch cubes and put in marinade. Cover with plastic wrap and chill at least 4 hours. Trim beans and cut into 1-1/2-inch lengths. Cut squash and carrot into 1/8-inch diagonal slices. Seed yellow pepper and slice into thin strips. Seed and chop hot peppers.
COOKING: Heat wok over high heat with the 1 tablespoon oil.
While heating, remove chicken cubes from marinade. Strain marinade and reserve liquid. Add chicken to wok. Stir fry over medium high heat until chicken is almost done about 3 minutes. Remove from work and set aside. Add beans, sliced carrot, and marinade to wok.
Cook about 2 minutes, stirring, and then add squash and peppers. Continue cooking 2 minutes more. Turn off heat. Return chicken to wok and toss. Chop and add basil and season with chili oil if desired.
Source:
Joe Mannke of Rotisserie for Beef and Bird, Houston, TX
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