Thai Chicken with Basil
Makes 4 servings
|1||small bunch fresh basil, divided|
|2||cups vegetable oil|
|6||large shallots, coarsely chopped|
|5||cloves garlic, minced|
|1||piece fresh ginger (about 1 inch square), peeled and cut into thin strips|
|1||pound ground chicken or turkey|
|2||fresh Thai chili peppers or jalapeño peppers,* cut into thin slices|
|2||teaspoons brown sugar|
|Boston lettuce leaves|
|Japanese mizuna, cherry tomatoes and additional Thai peppers for garnish|
*Thai chilies and jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Set aside 8 small basil sprigs. Slice remaining basil into strips; set aside.
- Heat oil in wok over medium-high heat until oil registers 375°F on deep-fry thermometer. Add 1 or 2 basil sprigs and deep-fry about 15 seconds or until basil is glossy and crisp. Remove fried sprig with slotted spoon to paper towels; drain. Repeat with remaining sprigs, reheating oil between batches. Reserve fried basil.
- Let oil cool slightly. Pour off most of oil leaving 1/4 cup in wok. Heat over medium-high heat 30 seconds. Add shallots, garlic and ginger; cook and stir 1 minute. Add chicken and stir-fry about 4 minutes or until lightly browned. Push chicken up side of wok, letting juices remain in bottom.
- Continue to cook about 5 to 7 minutes or until all liquid evaporates. Stir in chili slices, brown sugar and salt; cook 1 minute. Stir in reserved basil strips. Remove from heat.
- Line serving plate with lettuce. Spoon chicken mixture on top. Top with reserved fried basil. Garnish, if desired.
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