Tammy's favorite Thai dish. Ingredients- 3 Tbs Vegetable Oil
- 4 Garlic cloves, thinly sliced
- 1 lb Skinless boneless chicken breast portions, cut into bite size pieces
- 1 Tsp Granulated sugar
- 2 Tsp Dark soy sauce
- 3 Tbs Oyster sauce
- 10-12 Fresh Thai basil leaves
- 2 Fresh red chilies, seeded and finely chopped
- About 20 deep-fried basil leaves to garnish
Directions- Heat the oil in a wok or large, heavy frying pan. Add the garlic and chilies and stir-fry over a medium heat for 1-2 minutes until the garlic is golden. Take care not to let the garlic burn, otherwise it will taste bitter.
- Add the pieces of chicken to the wok or fry pan, in batches if necessary, and stir-fry until the chicken changes color.
- Stir in the fish sauce, soy sauce and sugar. Continue to stir-fry the mixture for 3-4 minutes, or until the chicken is fully cooked and golden brown.
- Stir in the fresh Thai basil leaves. Spoon the mixture on to a warm platter, or into individual dishes. Garnish with the chopped chilies and deep-fried Thai basil and serve immediately.
OptionsAdd any vegetable such as onions, red pepper or carrots for additional flavor and color.Cooks TipTo deep-fry Thai basil leaves, first make sure that the leaves are completely dry or they will splutter when added to the oil. Heat vegetable or groundnut (peanut) oil in a wok or deep-fryer to 190°C/375°F or until a cube of bread, added to the oi, browns in about 45 seconds. Add the leaves and deep fry them briefly until they are crisp and translucent - this will take only about 30-4 seconds. Lift out the leaves using a slotted spoon or wire basket and leave them to drain on kitchen paper before using. |
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