Basil Chicken

Simply Thai Cooking by Wandee Young & Byron Ayanoglu, 1995

10 oz. chicken breast, boneless, skinless
½ medium red or green pepper
5 Tbsp. vegetable oil
1 tsp. chopped garlic
6 fresh hot chilies, roughly chopped
1 Tbsp. fish sauce
1 tsp. sugar
1 Tbsp. gluten free tamari (or regular soy sauce if ok with gluten)
1 Tbsp. oyster sauce (if gluten free use more gluten free tamari and skip the oyster sauce)
2 Tbsp. water
20 whole leaves fresh basil
½ tsp. cornstarch
1 Tbsp. water
2 ½ cups freshly steamed rice

Slice the chicken into strips that are ¼ inch thick, 2 inch long and about 1 inch wide. If you find it difficult to cut meat thinly, put it in the freezer for 15 – 20 minutes to harden slightly, and then slice. Reserve. Cut the pepper into 1-inch squares. Reserve. Heat oil in a wok (or large frying pan) on high heat until it is just about to smoke. Add reserved chicken and stir-fry for 2 minutes. Add fish sauce, sugar and soy sauce and stir-fry for 1 minute. Ad oyster sauce and water and cook for 30 seconds. Add reserved peppers and ¾ of the basil leaves and stir-fry for 2 minutes until the peppers have begun to soften. Dissolve the cornstarch in water, add to wok and stir-fry for 1 minute, until the sauce has thickened somewhat. Take off fire and transfer to a serving dish. Top with the remaining basil leaves and serve immediately, accompanied by steamed rice.

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