Yield: 6 servings
Measure | Ingredient |
---|---|
2 tablespoons | Oil -; (to 3 tbspns) |
3 \N | Garlic cloves; chopped |
3 larges | Thinly sliced serrano chiles ; (to 4) |
1½ cup | Ground chicken |
1 tablespoon | Dark soy sauce |
1 tablespoon | Sweet soy sauce |
3½ tablespoon | Fish sauce |
1 tablespoon | Chile paste in soybean oil |
1½ cup | Sliced white onions |
½ cup | Sliced green bell pepper |
1 cup | Thai basil leaves |
1 teaspoon | White pepper |
Heat wok over high heat. Add oil, garlic and chiles and cook until garlic begins to brown, about 30 seconds. Add chicken and cook, stirring, until chicken begins to brown, 2 to 3 minutes. Add dark and sweet soy sauces and fish sauce and stir-fry until liquid is reduced by ½, about 3 minutes.
Stir in chile paste. Add onions and bell pepper and cook until chicken is cooked through, 5 to 6 minutes. Stir in basil leaves, then add pepper and stir until combined. Serve with rice. Yields 4 to 6 servings.
Each of 6 servings without rice: 107 calories; 892 mg sodium; 16 mg cholesterol; 6 grams fat; 8 grams carbohydrates; 8 grams protein; 0.37 gram fiber
Comments: Instead of ground chicken, you can use diced chicken, diced pork, shrimp or even tofu.
Recipe Source: Los Angeles Times - 03-28-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...
Converted by MM_Buster v2.0l.