*  Exported from  MasterCook  *
                          THAI CHICKEN WITH BASIL
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Skinless, boneless chicken
                         -breast cut into fingernail
                         -size cubes
    1       tb           Veg oil
    1       tb           Coarsely chopped garlic
    1       tb           Minced fresh chili pepper
                         -(serrano or jalapeno)
    2       tb           Fish sauce (nam pla or nuoc
                         -mam, available in oriental
    1       tb           Dark soy sauce
    1       tb           Water
    1       tb           Sugar
    1 1/2   c            Fresh basil
    1       md           Red sweet bell pepper - cut
                         -into thin strips
    1       md           Carrot - cut into thin
   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
   sliced 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 ÿCourtesy
   of Dale & Gail Shipp, Columbia Md.  ÿ
                    - - - - - - - - - - - - - - - - - -