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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Bangkok Chicken
Yield: Makes 4 servings
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
Preparation:
1.
Cut chicken crosswise into 1/4-inch-thick slices; set aside.
2.
Place onion, anchovy paste, garlic and red pepper flakes in food processor or blender; process until smooth. Set aside.
3.
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.
4.
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.
5.
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
