INGREDIENTS
1
pound boneless skinless chicken breasts
2
tablespoons chopped green onion
1
teaspoon anchovy paste
or 1 canned anchovy fillet
3
cloves garlic, halved
1/4
teaspoon red pepper flakes
3
tablespoons vegetable oil
1
cup drained canned button mushrooms or straw mushrooms
1
cup drained canned baby corn
3
tablespoons reduced-sodium soy sauce
2
teaspoons sugar
3/4
cup fresh basil leaves
Boston or romaine lettuce leaves
Red jalapeño or red Thai chili pepper* flowers for garnish
*Jalapeño and Thai chili peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Cut chicken crosswise into 1/4-inch-thick slices; set aside.
- Place onion, anchovy paste, garlic and red pepper flakes in food processor or blender; process until smooth. Set aside.
- Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add chicken; stir-fry until chicken is no longer pink in center. Remove chicken to large bowl. Reduce heat to medium.
- Add onion mixture to wok; stir-fry 1 minute. Add mushrooms and corn; mix well. Add soy sauce and sugar; stir until sugar dissolves. Return chicken to wok; stir-fry until heated through. Add basil; toss gently to combine.
- Line serving platter with lettuce leaves. Spoon chicken onto lettuce. Garnish, if desired.
Note
Basil has a wonderful aroma and its flavor ranges from peppery and robust to sweet and spicy. Its color can be various shades of green or purple.
This recipe appears in:
Thai
