"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stir-Fried Chicken with Basil and Chilies Recipe

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This recipe for Stir-Fried Chicken with Basil and Chilies, by , is from The Nelson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Morris Nelson
Added: Friday, December 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp peanut oil
2 ea jalapeno peppers
2 tbsp minced garlic
1 tbsp minced ginger
2 ea medium onions, sliced
1/2 c chopped scallions
1 lb boneless skinless chicker breasts cut into 1/2-inch chunks
1 c chopped fresh basil
2 tbsp fish sauce
1/2 c chicken stock, white wine or water
salt and pepper

Directions:
Directions:
1. Place a large, deep skillet or wok over high heat. Add half the oil and immediately toss in the jalapenos and half the garlic and ginger. Stir for 15 seconds. Add the onion and continue stirring for 5 minutes

2. Remove the vegetables from the pan and lower the heat to medium. Add the remaining oil, garlic and ginger to the pan with chicken. Raise the heat to high again and cook until the chicken is no longer pink, about 5 minutes.

3. Return the vegetables to the pan and mix in the scallions, basil and fish sauce. Season with salt and pepper. Add the liquid stirring and scraping the bottom of the pan until the amount of liquid is reduced.

4. Serve with rice.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Step 3 Add 2 cups of cauliflower or broccoli boiled until just tender. Nix the basil.

 

 

 

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