| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Seafood |
Thai |
Poultry, Rice, Thai |
3 |
Servings |
INGREDIENTS
| 1 2/3 |
c |
Rice; cleaned and chilled |
| 1 |
|
Fresh habaneor; finely chopped |
| 1 |
|
Inch piece ginger; finely chopped |
| 6 |
|
Cloves garlic; minced |
| 1/4 |
c |
Red pepper; diced |
| 4 |
tb |
Vegetable oil |
| 2 |
c |
Raw chicken; in bite size pieces |
| 1 |
ts |
Sesame oil |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Fish sauce |
| 2 |
tb |
Sugar |
| 1 |
c |
Green onion; 1 inch lenghts |
| 1/2 |
c |
Fresh cilantro; coarsely chopped |
| 1/2 |
c |
Fresh basil; coarsely chopped |
INSTRUCTIONS
In a small bowl stir together soy suace, fish sauce, sugar and 2 Tbs. water
until sugar dissolves.
Heat the oil over medium heat in a large non stick pan. Add the ginger,
habanero, garlic and red pepper. Stir fry for about 5 minutes, watching not
not to let garlic brown.
Add the chopped chicken and stir fry unitl cooked through.
Add the rice and the sauce and toss all ingredients together until well
combined.
Stir in green onions and cook until heated. Add cilantro and basil and mix
well.
Serving Ideas : steamed broccloi, garden salad with Thai dressing and warm
Recipe by: Jan Peacock
Posted to recipelu-digest Volume 01 Number 549 by RecipeLu
<recipelu@geocities.com> on Jan 18, 1998
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