Ingredients Jump to Instructions ↓

  1. 1 lb Skinless, boneless chicken

  2. 1 md Carrot - cut into thin into thin strips

  3. 1 md Red sweet bell pepper - cut 1 1/2c Fresh basil

  4. 1 tb Sugar

  5. 1 tb Water

  6. 1 tb Dark soy sauce markets

  7. 2 tb Fish sauce

  8. 1 tb Minced fresh chili pepper

  9. 1 tb Coarsely chopped garlic

  10. 1 tb Veg oil size cubes breast cut into fingernail strips

Instructions Jump to Ingredients ↑

  1. + Directions : 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.


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