bangkok chicken
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.
prep time
15 Min
cook time
15 Min
method
Stir-Fry
yield
4 servings
Ingredients
- 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
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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