Tuesday, January 31, 2012

Thai Basil Chicken

This dish is served at many Thai restaurants. Here's my version. The quantity and heat of the peppers can take this from mild to wild.

6 Boneless Skinless Chicken Thighs
Canola Oil
4 Scallions Sliced
2 Serrano Peppers Diced
2 Cloves Crushed Garlic
equal amount crushed ginger
1Bunch Fresh Basil, (Thai or Holy Basil if you can find it) Chopped and coarse stems removed

1/4C Soy Sauce
1/4C Dry Sherry
4 dashes Thai Fish Sauce
1t Corn Starch

Heat the oil and add half of the pepper, garlic and ginger. Saute the chicken for 15 minutes and then remove draining excess fat. Let cool then chop into 1/2" pieces. Return to the pan and add the remaining pepper, garlic and ginger, then the scallions. Scrape up any browned bits (or deglaze the pan with a little water) then fold in the basil. Stir the sauce and add it to the pan. Turn the heat off and stir until it thickens, Serve over rice.

love and bacon,

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