bangkok chicken
(2 ratings)
Basil, a key ingredient in this recipe, has a wonderful aroma and it's flavor ranges from peppery and robust to sweet and spicy. It's color can be various shades of green or purple.
(2 ratings)
yield
4 servings
prep time
15 Min
cook time
15 Min
method
Stir-Fry
Ingredients For bangkok chicken
-
1 lb Boneless skinless chicken breast
-
2 Tbs Chopped green onions
-
1 tsp Anchovy paste (or 1 canned anchovy fillet)
-
3 Cloves garlic (halved)
-
1/4 tsp Crushed red pepper
-
3 Tbs Vegetable oil
-
1 C Canned button mushrooms (or straw mushrooms)
-
1 C Baby corn
-
3 Tbs Low sodium soy sauce
-
2 tsp Sugar
-
3/4 C Fresh basil leaves
-
Boston (or Romaine) lettuce leaves
-
Red jalapeno (or red Thai) chili pepper flowers for garnish
How To Make bangkok chicken
-
1Rinse chicken and pat dry with paper towels. Cut chicken crosswise into 1/4 inch wide slices.Combine onion, anchovy paste, garlic, and crushed red pepper in a food processor or blender; process until smooth. Set aside.Heat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok and heat 30 seconds. Add chicken and stir fry until chicken is no longer pink in the center. Remove chicken to a large bowl.Reduce heat to medium.Add onion mixture to the wok and stir fry 1 minute. Add mushrooms and corn; mix well. Add soy sauce and sugar; stir until sugar dissolves. Return chicken to the wok. Stir fry until heated through. Add basil; toss gently to combine.Line a serving platter with lettuce leaves. Spoon chicken mixture onto lettuce.Garnish, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT