Recipe: Thai Chicken with Mint and Holy Basil

Thai Chicken with Mint and Holy Basil
rec.food.cooking/Beakman/1995

This is a terrific and quick entree'

2 boneless skinless chicken breasts (cut into bite-sized pieces)
2 boneless skinless chicken thighs (cut into bite-sized pieces)
2 tbsp peanut oil (Asian brands like Lion and Globe are best for flavor)
12 Small Thai chiles, seeded, deveined, and minced
4 cloves garlic, minced

1 red bell pepper (deveined to remove bitterness - this is done by cutting off one side of the pepper, pressing it flat, flesh-side up, with your palm, and then taking a sharp cleaver or knife and shaving about
1/16th of an inch off the inside of the pepper, leaving just the sweet, bright red flesh, and then julienned)

4 tbsp Nam Pla (fish sauce - Tiporos brand is a good choice)
2 tbsp water
2 tsp soy sauce (Chinese Soy Superior Sauce)
2 tbsp sugar
1 cup fresh Thai basil leaves
1 cup fresh mint leaves

Heat a wok until very hot. Add peanut oil and swirl. Add chiles and garlic, and "chow" them for about 30 seconds (do not let them turn brown).

Add the chicken and continue to chow for about 1 minute, or until the chicken has all turned color. (It is important to have both thigh and breast meat for the flavor).

Add the Nam Pla, water and soy sauce, and continue stirring for another minute.

Add the sugar and julienned red pepper and mix for another 30 seconds.

Note that all these times are based on having a high heat wok. If your stove is not very strong, you will need to extend the cooking times a bit.

Finally, add the mint leaves and the basil leaves, mix and remove from the heat. Serve immediately with rice.