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Bangkok Chicken

Russ Myers


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.


★★★★★ 2 votes

4 servings
15 Min
15 Min


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1 lb Boneless skinless chicken breast
2 Tbs Chopped green onions
1 tsp Anchovy paste (or 1 canned anchovy fillet)
3 Cloves garlic (halved)
1/4 tsp Crushed red pepper
3 Tbs Vegetable oil
1 C Canned button mushrooms (or straw mushrooms)
1 C Baby corn
3 Tbs Low sodium soy sauce
2 tsp Sugar
3/4 C Fresh basil leaves
Boston (or Romaine) lettuce leaves
Red jalapeno (or red Thai) chili pepper flowers for garnish

How to Make Bangkok Chicken


  • 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.

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About Bangkok Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom

Show 2 Comments & Reviews

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