Thai Chicken With Basil Recipe

Thai Drunken Noodles By Suzanne Corcoran, The trick is the fresh rice noodles Ingredients: - 1 lb boneless skinless chicken breast - 2 cups cut up vegetables - 1 small yellow onion - 2 green onions chopped in 1 inch sections – optional - 2-4 cloves fresh garlic, peeled & chopped fine - 1-3 fresh hot peppers to taste - 3 tablespoons cooking oil - ¾ cup Thai basil leaves - 3/4 pound fresh or dry rice noodles - 1 cup water - 2 tablespoons oyster sauce - 4 tablespoons Asian fish sauce - 2 tablespoons sweet, dark or black soy sauce

This is another recipe I learned in a Thai restaurant cooking class. It’s my favorite dish that I often order when we go out to eat, but I always had trouble making the same dish at home. Here is the secret: I always approached the soy sauce aisle in Asian grocery stores with bewilderment. There seemed to be dozens and dozens of different kinds and I had no idea which one to use for which dish. I even thought that most of them might all taste exactly the same to me. But, after class, my Thai cooking class teacher took us across the street to an Asian grocery and gave us a tour of the shelves there. The secret to Thai Chicken Basil is the sweet soy sauce. Sometimes it is called black or dark soy sauce, but the concept is the same. It is a heavier and sweeter version of regular soy sauce that gives this dish its unique Thai taste. Even if I cannot obtain the proper Thai holy basil for this dish, if you do get the sweet soy sauce it will be 90% of the taste I am looking for. You can get sweet soy sauce and the fish sauce online if you cannot get it at a store near you. Ingredients: 1 lb boneless skinless chicken breast cut up in small thin slices 2 cups cut up vegetables (I use mushrooms, green beans, red & green pepper; or whatever is lying around) 1 small yellow onion, peeled, cut in half and sliced lengthwise to make little onion strips 2 green onions chopped in 1 inch sections – optional 2-4 cloves fresh garlic, peeled & chopped fine 1-3 fresh hot peppers to taste or a sprinkle of crushed red hot pepper (optional) 3 tablespoons cooking oil (peanut oil is good for sautéing because it can stand the heat) ¾ cup Thai basil leaves from one bunch of fresh Thai basil Fresh or dry rice noodles – only if you are making Drunken Noodles For the sauce: 1 cup water 2 tablespoons oyster sauce (I use Lee or Maekrua brand) 4 tablespoons fish sauce ( I use Three Crabs brand) 2 tablespoons sweet, dark or black soy sauce (I use Kwong Hung Seng Sauce) Mix all this and have it ready to go before you start. All of these are available online if they are not in your local grocery. They go a long way and keep for many months. Stir-fry the garlic in the hot oil in a wok or a sturdy pot. Add the chicken and stir-fry it until it all just turns white. It will cook more after you add the veggies so don’t overdo this. Add all the veggies except the basil and the hot pepper. Then add the sauce you prepared and cook everything until it is done. Add the basil and the hot pepper and cook for just one minute more. If you add fresh or dry rice noodles to this recipe it becomes Thai Drunken Noodles. That recipe uses the same sauce. Fresh rice noodles are tough to find. You can try the dry kind, just pre-soak them according to package directions and add them along with the sauce.

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