Spicy Thai Basil Chicken (Gkai Pad Gkaprow)

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.

• Ready In: 20 mins
• Serves: 4
• Yields: 4

Ingredients

• 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

Directions

1. 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.
2. 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.".