Thai Chicken With Basil

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood	Thai	Chicken, Thai	2	Servings

INGREDIENTS

1	lb	Skinless, boneless chicken
		breast cut into
		fingernail
		size cubes
1	T	Veg oil
1	T	Coarsely chopped garlic
1	T	Minced fresh chili pepper
		serrano or jalapeno
2	T	Fish sauce, nam pla or nuoc
		mam available in
		oriental
		markets
1	T	Dark soy sauce
1	T	Water
1	T	Sugar
1 1/2	c	Fresh basil
1		Red sweet bell pepper – cut
		into thin strips
1		Carrot – cut into thin
		strips

INSTRUCTIONS

Cut chicken into fingernail size cubes - set aside Chop garlic - set
aside Mince chili pepper - set aside Cut bell pepper and carrots into
thin strips. Mix Fish sauce, soy sauce and water together, set aside.
Measure out sugar; set aside.  Heat wok or deep skillet over medium
high heat.  Add the oil and  swirl to coat pan.  Drop a piece of garlic
into pan, if it sizzles  immediately, the oil is ready.  Add the rest
of the garlic and toss briefly.  Add the minced chili  and toss until
the garlic begins to turn golden, 15 sec.  Add cubed chicken, and stir
fry until flesh changes color, about 1  minute. Add fish sauce mixture
and stir fry to combine well with  meat, about 1 minute.  Add sugar and
stir fry for another 30 seconds.  Add basil and sliced bell peppers and
carrots and toss. Stir fry  until the basil begins to wilt.  Transfer
to serving bowl - serve hot.  Makes 2 portions.  Adapted From
Washington Post,  "Real Thai" by Nancie McDermott ==  Courtesy of Dale
& Gail Shipp, Columbia Md. ===  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 887 Calories From Fat: 243 Total Fat: 27.2g Cholesterol: 146.2mg Sodium: 2163.1mg Potassium: 2299.6mg Carbohydrates: 71.7g Fiber: 22.7g Sugar: 10.5g Protein: 98.1g