Prep 10 mins
Cook 10 mins
This is my adaptation of an authentic Thai recipe. Thai basil is a very unique flavor and shines in this simple dish. Adjust the hot peppers to your own taste - as written, it is inedible for me, and I like hot food! Personlly, I use 3 jalapenos and do not include the seeds. Serve with sambal olek or minced peppers so that those who like it really hot can add their own heat.
- 2 tablespoons peanut oil
- 10 garlic cloves, minced
- 1⁄2 cup onion, thinly sliced
- 1 lb chicken breast, cut into small 1/2 inch bite size pieces
- 12 -20 Thai peppers, finely chopped (or substitute 4-6 serrano or jalepeno)
- 1 tablespoon lime zest
- 1 tablespoon soy sauce (Tamari works best)
- 1 tablespoon fish sauce
- 1 cup Thai basil
- 1 dash white pepper
- Heat a wok until it is very hot. Add the peanut oil and stir fry the garlic followed a few seconds later by the onion. Stir fry for about 15 to 20 seconds before adding the chicken. Stir fry for 1 to 2 minutes, or until most of the chicken has changed color on the outside and is no longer pink.
- Toss in the chillies and lime zest. Sprinkle soy sauce and fish sauce over the mixture and stir-fry for another 15 to 20 seconds, then add the Thai basil. Stir-fry another minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Serve over white rice or in lettuce "cups.".