| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | lg | Onion; sliced |
| 2 | Cloves garlic | |
| 1 | Jalapeno pepper; seeded | |
| 1 | Red bell pepper; seeded and sliced | |
| 1 | Green bell pepper; seeded and sliced | |
| 2 | tb | Oil |
| 1 | lb | Chicken breast halves without skin; sliced |
| 1 | tb | Fish sauce; optional |
| 2 | tb | Fresh basil; holy basil, sliced |
INSTRUCTIONS
Recipe By: Siam Express (modified by Tim Champney) Heat wok, add tablespoon oil and chicken. Stir-fry until chicken is almost done. Puree 2 slices onion, 2 slices bell peppers, 2 cloves garlic, jalapeno, 1 tablespoon oil in blender or food processor. Add pureed mixture from food processor to wok. Stir only one minute. Add rest of peppers and onions. Stir-fry two minutes. Add rest of ingredients and stir-fry one minute. Soy sauce or small amount of salt can be substituted for fish sauce. Serve over steamed rice. Note: 1 teaspoon dried basil may be used in place of fresh basil. "Timothy F. Champney" <0006143349@mcimail.com> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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