| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Thai |
Chat recipe, Chicken, Thai, Appetizers |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Chicken Breast, thinly sliced |
| 2 |
oz |
Fresh Thai Basil leaves, chopped |
| 3 |
oz |
Fish sauce |
| 3 |
oz |
White onions, sliced |
| 3 |
oz |
Red and green bell peppers, sliced |
| 1 |
|
Jalapeno pepper, seeded and minced |
| 2 |
|
Cloves garlic, minced |
| 2 |
oz |
Chili Sauce |
| 3 |
oz |
Chicken stock |
|
|
Prepared white rice |
INSTRUCTIONS
Heat and season your wok. Add the chicken first. Cook for 30 Seconds. Add
the Vegetables along with the Thai Basil, cook for another 45 seconds.
Season with the Chili Sauce and Fish Sauce. De-glaze the wok with stock and
serve. Serve with rice.
Recipe by: BangkokCuisine, Modified by Art Guyer Posted to Kitmailbox
Digest by "Beach_Bum@usa.net" <Beach_Bum@usa.net> on Apr 24, 1997
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