Tuesday, August 27, 2013

#11 - Thai Basil Chicken with Shallots & Green Peppers


2 Tablespoons Olive Oil
1/2 Tsp Red Chili Flakes (or to taste)
4 cloves minced garlic
2 large shallots finely diced
Kale Stems chopped (leaves separated and saved for another use)10 oz chicken breast tenders finely chopped
1 Green Bell Pepper chopped
1 1/2 Tablespoon fish sauce
1/2 Teaspoon Soy Sauce
Dash of White Pepper
1 Bunch of Thai Basil

Heat oil along in a skillet or wok.  Add garlic and chili flakes and saute 30 to 60 seconds until oil is fragrant.  Add Shallots and Kale Stems.  Saute a until carmelized.  Add chicken and bell pepper.  Meanwhile whisk together the fish sauce, soy sauce, and white pepper in a small bowl.  When the chicken is browned and cooked through add to the pan and stir to incorporate.  Add the basil and stir until wilted.  Remove from heat.  Serve over Rice.

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