This is one of those quick and easy meals that you can probably finish cooking before you could get to your car to head to the Thai restaurant. It's also as good or better than you will get at the restaurant because you control the quality and mix of ingredients.
If you can find it, or if you grow your own, I recommend cooking this dish with Holy or Sacred Basil, but it is still quite tasty with the more common Thai Basil.
Preparation Time:
About 15
Tools
- Wok and wok spatula
- knife and cutting board
Ingredients
- 3 tablespoons peanut oil
- 4 cloves garlic, chopped
- 12 ounces chicken breast, thinly sliced
- 1 small onion, cut into wedges
- 1/2 cup sliced crimini mushrooms
- 1/2 red bell pepper, slice lengthwise
- 4 fresh Thai chiles, sliced (adjust to taste)
- 3 tablespoons fish sauce
- 1 teaspoon sugar
- 1 teaspoon lime juice
- 20 Holy Basil leaves (or Thai basil if you don't have the holy basil)
Cooking Instructions
- Heat your wok over high heat. When you can add a drop of water and it dances around, add the oil.
- When the surface of the oil starts shimmering, add the garlic then about 15 seconds later add the chicken and stir-fry for 2 minutes.
- Add the rest of the veggies and continue stir-frying for an additional minute
- Drizzle in the fish sauce and stir to coat. Then add the lime juice and sugar and stir some more.
- Add the basil leaves and cook for another 30 seconds till they start to wilt just a little bit
- Serve it up with the rice of your choice. I prefer brown rice.
Notes
Other veggies that go well in this dish are carrots fresh from the garden, or broccoli. These are best added at the very last minute.