Ingredients Jump to Instructions ↓


  2. 1 lb skinned, boned chicken breasts

  3. 4 cloves garlic, minced

  4. 4 green onions, chopped

  5. 2 TBS peanut or olive oil

  6. 4 tiny green or red Asian chili peppers, stemmed and finely chopped

  7. 3/4 cup finely chopped fresh basil leaves

  8. 2 TBS fish sauce

  9. Put chicken breasts in freezer until firm but not frozen solid.

  10. Cut chicken into tiny slivers. Heat up wok, add oil, and stirfry

  11. garlic and green onions until tender but not brown, about 1-2

  12. minutes. Add chili peppers and cook, stirring, about 1 minute

  13. more. Add chicken and stirfry until cooked through. Stir in basil

  14. and fish sauce, mixing thoroughly. Serve over rice, if desired.


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