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Categories:Viewed: 50 - Published at: 3 years ago
Ingredients
- 2 tablespoons peanut oil
- 10 garlic cloves, minced
- 12 cup onion, thinly sliced
- 1 lb chicken breast, cut into small 1/2 inch bite size pieces
- 12 -20 Thai peppers, finely chopped (or substitute 4-6 serrano or jalepeno)
- 1 tablespoon lime zest
- 1 tablespoon soy sauce (Tamari works best)
- 1 tablespoon fish sauce
- 1 cup Thai basil
- 1 dash white pepper
Method
- Heat a wok until it is very hot.
- Add the peanut oil and stir fry the garlic followed a few seconds later by the onion.
- Stir fry for about 15 to 20 seconds before adding the chicken.
- Stir fry for 1 to 2 minutes, or until most of the chicken has changed color on the outside and is no longer pink.
- Toss in the chillies and lime zest.
- Sprinkle soy sauce and fish sauce over the mixture and stir-fry for another 15 to 20 seconds, then add the Thai basil.
- Stir-fry another minute, or until the basil is wilted and the chicken is cooked through.
- Sprinkle with white pepper.
- Serve over white rice or in lettuce "cups.
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