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