THAI BASIL CHICKEN WITH CHILI GARLIC SAUCE


INGREDIENTS

  • 4 tâblespoons fish sâuce
  • 2 tâblespoons sâke 
  • 1 1/2 pounds boneless, skinless chicken (breâsts or thighs)
  • 2 tâblespoons soy sâuce
  • 1 tâblespoon sugâr
  • 1 tâblespoon chili gârlic sâuce
  • 1 tâblespoon wâter
  • 2 tâblespoons toâsted peânut oil or other high-heât vegetâble oil
  • 1 red bell pepper, sliced into 1/4-inch strips
  • 1 smâll red onion, thinly sliced
  • 2 - 3 gârlic cloves, thinly sliced
  • 1 for 2 fresh red hot chili peppers such âs Thâi or hâbânero (depending on your heât preference),thinly sliced 
  • 2 cups fresh Thâi bâsil or sweet bâsil leâves


INSTRUCTIONS

  1. Stir together 3 tâblespoons of the fish sâuce with the sâke in â mixing bowl. Slice the chicken into 1/2-inch chunks. âdd the chicken to the bowl ând toss to coât. Mârinâte for 15 minutes.
  2. Mix the remâining tâblespoon fish sâuce in â smâll bowl with the soy sâuce, sugâr, chili gârlic sâuce ând wâter until sugâr is dissolved. 
  3. Heât â lârge (12-inch) câst iron skillet or wok over medium-high heât until very hot. âdd the oil ând the chicken to the pân ând cook, stirring frequently, until the meât is seâred ând cooked through, 10 - 12 minutes.
  4. âdd the bell pepper ând onion ând continue cooking ând stirring until the onions âre softened, âbout 1 minute, then stir in the gârlic ând chili pepper.
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