Thai basil chicken

Yield: 4 servings

Measure Ingredient
\N \N -judi m. phelps (bnvx05a)
¼ pounds Green beans
1 tablespoon Chopped ginger
¼ pounds Yellow summer squash
4 \N Hot chili peppers *
1 large Carrot
¼ cup Soy sauce (sodium reduced)
1 \N Sweet yellow pepper
¼ cup Dry sherry
3 \N Hot chili peppers*
⅓ cup Oil
3 tablespoons Chopped fresh basil
1 pounds Boneless chicken breasts
\N \N Chili oil (optional)
1 tablespoon Oil

*When handling hot peppers, use plastic gloves as oils are very hot and can burn eyes.

PREPARATION: For marinade, chop ginger and hot peppers and combine in a glass dish with soy sauce, sherry and oil. Cut chicken into 1-inch cubes and put in marinade. Cover with plastic wrap and chill at least 4 hours. Trim beans and cut into 1-½-inch lengths. Cut squash and carrot into ⅛-inch diagonal slices. Seed yellow pepper and slice into thin strips. Seed and chop hot peppers.

COOKING: Heat wok over high heat with the 1 tablespoon oil. While heating, remove chicken cubes from marinade. Strain marinade and reserve liquid. Add chicken to wok. Stir fry over medium high heat until chicken is almost done about 3 minutes. Remove from work and set aside. Add beans, sliced carrot, and marinade to wok. Cook about 2 minutes, stirring, and then add squash and peppers. Continue cooking 2 minutes more. Turn off heat. Return chicken to wok and toss. Chop and add basil and season with chili oil if desired.

Source: Magazine clipping. Converted by MMCONV vers. 1.00

Similar recipes