Ingredients:
3/4 to 1 lb. chicken breast or thigh, sliced into bite-size pieces or strips
4-5 cloves garlic, chopped fine
1-2 fresh red chilies, chopped fine, OR 1/2 to 3/4 tsp. dried crushed chili (chili flakes)
3 Tbsp. white wine OR white cooking wine
2 small bell peppers: red and yellow, sliced
1 small green pepper OR 1/2 zucchini, chopped into bite-size pieces
3 green onions, sliced OR 1/2 purple onion
1/2 compressed cup Thai basil, OR substitute sweet basil
2-3 Tbsp. vegetable oil
STIR-FRY SAUCE:
3 Tbsp. oyster sauce
3 Tbsp. Golden Mountain Sauce (you can find this at Asian food stores, or substitute more soy sauce)
1 Tbsp. fish sauce
1 Tbsp. lime juice
2 Tbsp. brown sugar
Combine the 'Stir-Fry Sauce' ingredients together in a cup, stirring to dissolve sugar. Spoon 2 Tbsp. of this sauce over prepared chicken and stir in. Set aside to marinate a few minutes while you prepare your other ingredients. Set remaining stir-fry sauce aside.
Our ingredients. The chicken is marinating in some of the stir-fry sauce |
Garlic and Chili Flakes |
Stir-fry 1 minute to release the fragrance, then add the chicken plus a splash of white wine. Stir-fry until chicken turns opaque (3 minutes). Add a little more white wine as needed to keep pan moist.Add the bell peppers and zucchini, plus 3/4 of the stir-fry sauce you made earlier. Stir-fry until vegetables have softened but still retain some of their crispness (about 2 minutes).
Stir fry the chicken, then add peppers (we skipped the zucchini this time) |
We went with purple onion, since we didn't have any green onion. |
Stir in the basil, and you're done! |
Any time we make a Thai meal, actually anytime we make anything with rice, we always use Thai Jasmine rice. Its the most flavorful rice we've found yet. You can find some pretty much anywhere now, even Wal-Mart sells it.
Hope you will enjoy this recipe as much as we do!
Happy cooking,
M.
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