Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Chicken breasts, skinless boneless - bite sized pieces

  2. 1 tablespoon 15ml Vegetable oil

  3. 1 tablespoon 15ml Coarsely chopped garlic

  4. 1 tablespoon 15ml Fresh chili pepper, serrano or jalapeno - minced

  5. 2 tablespoons 30ml Fish sauce - nam pla or nuoc nam

  6. 1 tablespoon 15ml Dark soy sauce

  7. 1 tablespoon 15ml Water

  8. 1 tablespoon 15ml Sugar

  9. 1 1/2 cups 355ml Fresh basil

  10. 1 cup 237ml Red sweet bell pepper - cut - into thin strips (medium)

  11. 1 cup 110g / 3.9oz Carrot, cut into thin strips (medium)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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