Makes 1 Serving
- 8 oz. thinly Sliced Chicken
- 2 oz. fresh chopped Thai Basil leaves
- fish sauce tot taste
- 3 oz. sliced white onions
- 3 oz. sliced bell peppers
- 1.5 oz. Chili Sauce
Heat and season your wok. Add the chicken first. Cook for 30 Seconds. Next, 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 3 oz. of stock and serve.
Recipe from Keo’s Thai Cuisine by Keo Sananikone. Wonderful Thai chicken dish with lots of basil. Or substitute the chicken with mixed vegetables- choose from among bell peppers, string beans, water chestnuts,tomatoes, bamboo shoots, miniature corn, asparagus, cucumbers, zucchini,Japanese eggplant, and mushrooms.