Thai Chicken with Basil
3-4 tablespoons seeded and finely chopped green chili peppers
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon vinegar
¾ cup chopped basil leaves
2 tablespoon chopped fresh mint
½ teaspoon cornstarch
3 tablespoons vegetable oil
2 whole chicken breasts, boned, skinned, cut into ¼ by 2 inch
2 garlic cloves, minced
1 large onion, halved and sliced ¼ inch thick
Hot cooked rice
Mix chilies, soy sauce, sugar, vinegar, basil, mint, and cornstarch.
Set aside. Heat 2 tablespoons of the oil in a large skillet or wok over
high heat. When oil is hot, add chicken and garlic. Cook, stirring
constantly, until meat loses its pinkness, about 4 minutes. Remove
meat; keep warm. Heat remaining oil in pan. Add onion and cook,
stirring 2 minutes. Add chili mixture; return chicken and its juices to
pan. Cook, stirring, until sauce thickens slightly. Serve with rice.
Makes 4-6 servings.
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