5 Oz chicken breast cut into 1/4 inch wide
strips, about 1 inch in length.
3 to 4 green onions, sliced thinly on the bias.
1 Tbsp garlic chile paste/sauce.
3 Garlic cloves, chopped fine.
1 Tbsp fish sauce.
2 Tbsp soy sauce.
1/2 Tsp salt.
1 Tbsp dark brown sugar.
1 Tsp water.
1/2 Tsp corn starch.
1 Tbsp crushed red pepper
1/2 Cup sliced basil leaves.
1/4 Cup sesame seeds.
Optional ingredients (Cf. "Ingredients" above)
Sliced snow peas.
Sliced green peppers.
Sliced shitake mushrooms.
Directions:
Heat 2 tbsp oil in a wok, add half the sesame seeds, and half the chicken. Stirfry until just not pink. Repeat with the second half of the chicken. Set aside.
Mix the fish sauce, chile paste, water, soy sauce, corn starch, crushed red pepper, salt & brown sugar in a small bowl and set aside.
Add the garlic and then the green onions (and optional ingredients) to the wok.
Cook for one minute and then return the chicken to the wok. Cook for an additional minute.
Add the fish sauce mixture and cook slowly until it thickens.
Add the basil and cook until wilted, about 30 seconds.
Serve over jasmine rice.
Servings: 2
Notes:
This recipe came from Cooking Light, April, 2012, p. 95.
It is quite good and will be one of the regulars.