Source: Jeffrey Alford and Naomi Duguid’s “Hot, Sour, Salty and Sweet”
Prep Time:10-30 Minutes
Servings:4
We had tried to replicate this favorite dish of ours many times but it was never like what we tasted at Thai restaurants. Until we found this recipe that is! You could use Thai basil or even regular basil to make this.
Ingredients:
| 4 | clove | garlic |
| 3 | small | chiles (green) |
| 3 | tablespoon | peanut oil |
| 1 | pound | chicken (thigh meat) cubed (small) |
| 2 | cayenne pepper sliced thinly | |
| 1 | tablespoon | fish sauce (nam pla) |
| 1 | tablespoon | soy sauce |
| 1 | tablespoon | sugar |
| 1/4 | teaspoon | black pepper ground |
| 1 | cup | basil |
Directions:
1) Place the garlic and whole chilies in a mortar and pound to a paste, or mince finely with a knife.
2) Place a large wok over high heat. When it is hot, add the oil and swirl gently to coat the pan. Toss in the garlic and chilies and stir-fry for 30 seconds, or until the garlic is just golden. Add the chicken and stir-fry for 3 to 4 minutes, or until the chicken has turned white throughout, using your spatula to separate any clumps and to press the meat against the hot wok.
3) Add the cayenne chilies, if using, the fish sauce, soy sauce, sugar and pepper, and stir-fry briefly. Add the holy basil, if using, and stir-fry until wilted, about 1 1/2 minutes, then turn out onto a large plate or shallow serving dish. If using Asian or sweet basil, after adding the herbs, just give the dish one good stir, then turn it out onto the platter. Serve immediately.
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