Prep 15 mins
Cook 8 mins
Thai basil is not to be confused with sweet basil. Adapted from "Hot Sour Salty Sweet," by Jeffrey Alford and Naomi Duguid.
- 5 garlic cloves
- 2 -3 serrano peppers or 2 -3 bird chiles, stemmed
- 3 tablespoons peanut oil
- 1 lb boneless skinless chicken breasts, and rinsed, dried and chopped into bite-size pieces (can use mixture of breast and thighs) or 1 lb chicken thigh, rinsed, dried and chopped into bite-size pieces (can use mixture of breast and thighs)
- 2 red cayenne chilies, cut lengthwise into strips (optional)
- 1 tablespoon Thai fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon granulated sugar
- 1⁄4 teaspoon fresh ground black pepper
- 1 cup Thai basil
- Place garlic and whole chiles in a mortar and pound to a paste or mince finely.
- Place a large wok over high heat. When it is hot, add oil; swirl gently to coat the pan.
- Toss in garlic mixture; stir-fry for 30 seconds or until the garlic is just golden.
- Add chicken; stir-fry for 3 to 6 minutes, until the chicken is cooked through, using a spatula to separate clumps and to press the meat against the hot wok.
- Add cayenne chiles, fish sauce, soy sauce, sugar and black pepper; stir-fry briefly. Add Thai basil; stir-fry until wilted (one quick stir), about 1 1/2 minutes, then turn out onto a large plate or shallow serving dish. Serve immediately.