1-2lbs boneless/skinless chicken breast cut into thin strips and marinate for 15 minutes in some salt and 1Tbs of cornstarch
Tip: to help slice thin strips of chicken cut the chicken while partially frozen with a sharp knife.
1/4 cup fish sauce
1Tbs of Soy Sauce
2Tbs of brown sugar.
1/4 cup of water
Set aside until later.
Note: Fish sauce is very authentic to Thai cooking so it is something you want in your pantry for a lot of your Asian recipes.
- Grate or Mince 4-5 garlic cloves
- Thinly slice bell peppers.
- 2 large handfuls of Thai Basil (this is a must for the dish to get it's authentic flavor)
- 1 bunch of spring onions chopped.
- (you can also add some sliced Thai bird chilies for extra heat)
- red chili flakes and black pepper to taste
Marinate slice chicken on the counter for 15 minutes. Then heat 2Tbs of canola oil on high heat. Once the oil is fully heated add the sliced chicken and stir fry for 1 minute. Next add the grated garlic and saute' for a few 1-2 minutes.
If you like it spicy, add some chili flakes and black pepper next and stir fry for another minute. Add the chopped green onions and peppers next and stir fry for another minute.
Finally add the sauce and the Thai Basil leaves. Stir fry for another few minutes and allow sauce to boil for a few seconds. Taste for seasoning and adjust accordingly. There should be a balance of salt, sweet and spicy with a nice basil flavor. Turn stove off and serve over rice. Enjoy.
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