Serving
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Chicken with Long Beans & Basil
Thailand
Serves
Effort:
Sched:
DoAhead:		 2 main
**
1/2 hr
Most
A quick and simple stir fry with excellent flavor and moderate chili heat. It would also work well with pork or shrimp.





12
2
2
4
2
3
1/3
1
1
1/2
1/4
1 		oz
cl
oz
oz
oz
med
c
T
T
T
c
T 		Chicken meat
Garlic
Shallots
Carrot
Long Beans
Chili red (1)
Thai Basil (2)
Fish Sauce
Soy Sauce
Soy Sauce dark
Stock
Oil
    Prep
  1. Cut CHICKEN into 1/8 inch thick slices about 1-1/2 inch long.
  2. Chop GARLIC fine.
  3. Chop SHALLOTS small, cut CARROT into sticks about 1/8 inch square by 1-1/2 inch long, cut LONG BEANS into 1-1/2 inch lengths, mix all.
  4. core CHILIS and cut into narrow strips, mix all.
  5. Remove BASIL LEAVES from stems and keep soaking in cold water.
  6. Mix FISH SAUCE, SOY SAUCE, DARK SOY SAUCE and STOCK.
    7. Run
  7. In a sauté pan heat OIL over medium heat fry Garlic stirring until starting to color.
  8. Stir in Chicken and fry stirring until the raw color is completely gone.
  9. Stir in the Vegetable mix and fry stirring until coated with oil, then stir in the Sauce mix and bring to a simmer. Simmer until carrots are crisp tender.
  10. Just before serving stir in Chili and heat well, then drain Basil Leaves and fold in. Serve hot with rice.
NOTES:
  1. Red Chili: Fresnos, Holland Red or a similar medium hot chili will do fine. See our Chili Page for details.
  2. Thai Basil: This should be Thai purple basil, not lemon or holy basil. Lackin Thai, regular purple basil or regular basil. Soaking the leaves in water they will hold up better after stirring in.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

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