TLC Cooking "Bangkok Chicken"

Bangkok Chicken

Bangkok Chicken

YIELD Makes 4 servings
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INGREDIENTS

1	pound boneless skinless chicken breasts
2	tablespoons chopped green onion
1	teaspoon anchovy paste or 1 canned anchovy fillet
3	cloves garlic, halved
1/4	teaspoon red pepper flakes
3	tablespoons vegetable oil
1	cup drained canned button mushrooms or straw mushrooms
1	cup drained canned baby corn
3	tablespoons reduced-sodium soy sauce
2	teaspoons sugar
3/4	cup fresh basil leaves
Boston or romaine lettuce leaves
Red jalapeño or red Thai chili pepper* flowers for garnish

*Jalapeño and Thai chili peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Cut chicken crosswise into 1/4-inch-thick slices; set aside.
Place onion, anchovy paste, garlic and red pepper flakes in food processor or blender; process until smooth. Set aside.
Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add chicken; stir-fry until chicken is no longer pink in center. Remove chicken to large bowl. Reduce heat to medium.
Add onion mixture to wok; stir-fry 1 minute. Add mushrooms and corn; mix well. Add soy sauce and sugar; stir until sugar dissolves. Return chicken to wok; stir-fry until heated through. Add basil; toss gently to combine.
Line serving platter with lettuce leaves. Spoon chicken onto lettuce. Garnish, if desired.

Note

Basil has a wonderful aroma and its flavor ranges from peppery and robust to sweet and spicy. Its color can be various shades of green or purple.

This recipe appears in: Thai