bangkok chicken
(2 ratings)
Basil, a key ingredient in this recipe, has a wonderful aroma and it's flavor ranges from peppery and robust to sweet and spicy. It's color can be various shades of green or purple.
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(2 ratings)
yield
4 servings
prep time
15 Min
cook time
15 Min
method
Stir-Fry
Ingredients For bangkok chicken
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1 lb Boneless skinless chicken breast
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2 Tbs Chopped green onions
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1 tsp Anchovy paste (or 1 canned anchovy fillet)
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3 Cloves garlic (halved)
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1/4 tsp Crushed red pepper
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3 Tbs Vegetable oil
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1 C Canned button mushrooms (or straw mushrooms)
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1 C Baby corn
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3 Tbs Low sodium soy sauce
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2 tsp Sugar
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3/4 C Fresh basil leaves
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Boston (or Romaine) lettuce leaves
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Red jalapeno (or red Thai) chili pepper flowers for garnish
How To Make bangkok chicken
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1Rinse chicken and pat dry with paper towels. Cut chicken crosswise into 1/4 inch wide slices.Combine onion, anchovy paste, garlic, and crushed red pepper in a food processor or blender; process until smooth. Set aside.Heat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok and heat 30 seconds. Add chicken and stir fry until chicken is no longer pink in the center. Remove chicken to a large bowl.Reduce heat to medium.Add onion mixture to the wok and stir fry 1 minute. Add mushrooms and corn; mix well. Add soy sauce and sugar; stir until sugar dissolves. Return chicken to the wok. Stir fry until heated through. Add basil; toss gently to combine.Line a serving platter with lettuce leaves. Spoon chicken mixture onto lettuce.Garnish, if desired. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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