Recipe - Thai Chicken With Basil

1 pound Skinless, boneless chicken
breast cut into fingernail
size cubes
1 tablespoon Veg oil
1 tablespoon Coarsely chopped garlic
1 tablespoon Minced fresh chili pepper
(serrano or jalapeno)
2 tablespoon Fish sauce (nam pla or nuoc
mam, available in oriental
markets)
1 tablespoon Dark soy sauce
1 tablespoon Water
1 tablespoon Sugar
1 One half cup Fresh basil
1 md Red sweet bell pepper cut
into thin strips
1 md Carrot cut into thin
strips

Cut chicken into fingernail size cubes set aside Chop garlic set aside
Mince chili pepper set aside Cut bell pepper and carrots into thin
strips. Mix Fish sauce, soy sauce and water together, set aside. Measure
out sugar; set aside.

Heat wok or deep skillet over medium high heat. Add the oil and swirl to
coat pan. Drop a piece of garlic into pan, if it sizzles immediately, the
oil is ready.

Add the rest of the garlic and toss briefly. Add the minced chili and toss
until the garlic begins to turn golden, 15 sec.

Add cubed chicken, and stir fry until flesh changes color, about 1 minute.
Add fish sauce mixture and stir fry to combine well with meat, about 1
minute. Add sugar and stir fry for another 30 seconds. Add basil and
cut or sliced up bell peppers and carrots and toss. Stir fry until the basil begins
to wilt.

Transfer to serving bowl serve hot. Makes 2 portions.

Adapted From Washington Post, "Real Thai" by Nancie McDermott == Courtesy
of Dale & Gail Shipp, Columbia Md. ===

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini