Yield: 1 Servings
|8 ounces||Chicken Breast, thinly sliced|
|2 ounces||Fresh Thai Basil leaves, chopped|
|3 ounces||Fish sauce|
|3 ounces||White onions, sliced|
|3 ounces||Red and green bell peppers, sliced|
|1||Jalapeno pepper, seeded and minced|
|2||Cloves garlic, minced|
|2 ounces||Chili Sauce|
|3 ounces||Chicken stock|
|Prepared white rice|
Heat and season your wok. Add the chicken first. Cook for 30 Seconds. Add the Vegetables along with the Thai Basil, cook for another 45 seconds.
Season with the Chili Sauce and Fish Sauce. De-glaze the wok with stock and serve. Serve with rice.
Recipe by: BangkokCuisine, Modified by Art Guyer Posted to Kitmailbox Digest by "Beach_Bum@..." <Beach_Bum@...> on Apr 24, 1997