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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I used regular old basil because I was unable to find holy basil. This has an incredible Thai flavor Ingredients:
10 garlic cloves, minced |
6 thai chiles, thinly sliced crosswise (i used two jalapenos, seeded and sliced) |
1/4 cup canola oil (12 tsp) |
2 lbs boneless skinless chicken breast halves |
1 tablespoon southeast asian fish sauce |
1 teaspoon southeast asian fish sauce |
2 teaspoons soy sauce |
4 1/2 teaspoons sugar (70 calories, 0 g fat, 0 g fiber) |
1 teaspoon black pepper |
3 cups fresh basil, loosely packed, thai holy basil, plus more for garnish |
Directions:
1. Mash together garlic and chiles using a mortar and pestle or the flat side of a large knife. Heat oil in a wok or large skillet over medium-high heat. Add garlic mixture. Cook, stirring constantly, until garlic is just golden, about 20 seconds.
2. Add chicken; cook, stirring often, until chicken is cooked through, about 4 minutes. Stir in fish sauce, soy sauce, sugar, and pepper. Add basil; cook, stirring constantly, 1 minute. Season with more pepper, if desired. Serve over rice. Garnish with basil.
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