Thai Stir Fry Basil Chicken

   When I was at Chennai, I managed to buy some Thai Basil leaves at a supermarket. Back at home in Salem, I picked the Basil leaves and planted the stems in a potted plant. I was thrilled when new shoots sprouted out and now I have a tiny Basil garden! A couple of days back , I gathered my first batch of basil leaves and decided to try out this absolutely awesome Thai Stir Fry Basil Chicken. I don’t know whether this is an authentic recipe, as I’ve never tasted Basil Chicken in a Thai Restaurant. I followed the basic recipe in Temple of Thai with a few changes here and there.

The Basil plant in my garden:

Here’s how my dish turned out to be :

Thai Stir Fry Basil Chicken

Ingredients:

1/2 kg boneless chicken breast, sliced into strips

6 cloves garlic, finely chopped

1/2 cup sliced onion

3 tsp dark soy sauce

2 spoons oyster sauce

3 spoons fish sauce

1 spoons red Thai hot sauce

2 teaspoon fresh lime juice

2  whole red chilies( pounded with a mortar and pestle)or crushed paprika flakes

1 cup fresh Thai basil leaves (or 1/4 cup dried basil, soaked to soften)

 1 teaspoon palm sugar

1 cup mixed bell peppers

Dash of ground white pepper

2-3 spoons oil

!/4 cup spring onions or green onions chopped fine.

Method:

Mix the fish sauce, oyster sauce, red hot sauce in a bowl .Add palm sugar and lemon juice whisk all the ingredients .Keep aside.

• Heat a wok.
• Swirl in the oil.
• Stir in the garlic.
• Add sliced onions and stir for a few seconds.
• Add chicken slices. Stir-fry till brown
• Stir in bell peppers
• Add the sauce mixture and stir-fry till brown and cooked.
• Mix in the fresh basil leaves and spring onions. Stir-fry for another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir.
• Serve with plain steamed rice.

                      Enjoy! :)

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