Yield: 4 Servings
Measure | Ingredient |
---|---|
1 large | Onion; sliced |
2 \N | Cloves garlic |
1 \N | Jalapeno pepper; seeded |
1 \N | Red bell pepper; seeded and sliced |
1 \N | Green bell pepper; seeded and sliced |
2 tablespoons | Oil |
1 pounds | Chicken breast halves without skin; sliced |
1 tablespoon | Fish sauce; optional |
2 tablespoons | Fresh basil; holy basil, sliced |
Recipe By: Siam Express (modified by Tim Champney) Heat wok, add tablespoon oil and chicken. Stir-fry until chicken is almost done. Puree 2 slices onion, 2 slices bell peppers, 2 cloves garlic, jalapeno, 1 tablespoon oil in blender or food processor. Add pureed mixture from food processor to wok. Stir only one minute. Add rest of peppers and onions. Stir-fry two minutes. Add rest of ingredients and stir-fry one minute. Soy sauce or small amount of salt can be substituted for fish sauce. Serve over steamed rice. Note: 1 teaspoon dried basil may be used in place of fresh basil. "Timothy F. Champney" <0006143349@...> CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .