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
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
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