Ingredients
|
1 package of boneless, skinless chicken thighs (4-6 pieces)
1T shoyu 1T cornstarch, dissolved into 1T water 2T fish sauce (the stinky stuff) 1T sugar Swirls of canola oil (1-2T) 2 shallots, finely sliced 2 jalapeño peppers, finely chopped 2-3 cloves of garlic, finely chopped |
One bunch of basil or Thai basil, cut to ribbons
About the same amount of fresh mint, also cut to ribbons Optional 1 red pepper, julienned |
What To Do
Cut raw chicken into bite-sized pieces. Mix together shoyu, cornstarch and water, fish sauce, and sugar.
Marinate chicken pieces for 30 minutes or so.
Swirl a bit of oil in a wok. When the oil is hot and sheets the pan add the shallots, jalapeno and garlic and cook just until you can smell it. Do not let the garlic burn.
Add chicken and cook until just done. Add optional red peppers and cook until those are just done. Add in basil and mint and serve immediately.
Marinate chicken pieces for 30 minutes or so.
Swirl a bit of oil in a wok. When the oil is hot and sheets the pan add the shallots, jalapeno and garlic and cook just until you can smell it. Do not let the garlic burn.
Add chicken and cook until just done. Add optional red peppers and cook until those are just done. Add in basil and mint and serve immediately.
