| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Seafood |
Thai |
Poultry, Thai |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable Oil |
| 1 |
lb |
Chicken breast (boned) |
| 2 |
tb |
Garlic; coarsely chopped |
| 3 |
tb |
Nuoc Nam (fish sauce) |
| 3/4 |
c |
Basil, thinly sliced |
| 2 |
tb |
Sugar |
| 2 |
|
Serrano chilies |
| 2 |
tb |
Water |
INSTRUCTIONS
Skin chicken and cut into 1.25 X 1 in strips. Remove stems from chilies
and cut lengthwise into thin strips (discard the seeds). Heat oil in wok or
large skillet over high heat. Add garlic and stir until golden brown, about
10 seconds. Add 0.5 cup of basil and the chilies and stir-fry just until
basil wilts, about 1 minute. Add chicken and stir-fry about 3 minutes. Add
nuoc mam, water and sugar and stir-fry until sauce bubbles and thickens
slightly, about 2 minutes. Add remaining 0.25 cup of basil and stir-fry
until just wilted, about 5 seconds. Serve immediately with steamed rice...
From: clay@panix.com (Clay Irving)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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