Recipe - Thai Basil Chicken

JUDI M. PHELPS (BNVX05A)
One fourth pound Green beans
1 tablespoon Chopped ginger
One fourth pound Yellow summer squash
4 Hot chili peppers *
1 lg Carrot
One fourth cup Soy sauce (sodium reduced)
1 Sweet yellow pepper
One fourth cup Dry sherry
3 Hot chili peppers*
1/3 cup Oil
3 tablespoon Chopped fresh basil
1 pound Boneless chicken breasts
Chili oil (optional)
1 tablespoon Oil

*When handling hot peppers, use plastic gloves as oils are very hot and can
burn eyes. PREPARATION: For marinade, chop ginger and hot peppers and
combine in a glass dish with soy sauce, sherry and oil. Cut chicken into
1inch cubes and put in marinade. Cover with plastic wrap and chill at
least 4 hours. Trim beans and cut into 11/2inch lengths. Cut squash and
carrot into 1/8inch diagonal slices. Seed yellow pepper and slice into
thin strips. Seed and chop hot peppers. COOKING: Heat wok over high heat
with the 1 tablespoon oil. While heating, remove chicken cubes from
marinade. Strain marinade and reserve liquid. Add chicken to wok. Stir fry
over medium high heat until chicken is almost done about 3 minutes. Remove
from work and set aside. Add beans, cut or sliced up carrot, and marinade to wok.
Cook about 2 minutes, stirring, and then add squash and peppers. Continue
cooking 2 minutes more. Turn off heat. Return chicken to wok and toss. Chop
and add basil and season with chili oil if desired.

Source: Magazine clipping. Converted by MMCONV vers. 1.00

Recipe By :

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 0800

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip