Bangkok Chicken

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Bangkok Chicken."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/bangkok-chicken-recipe.htm>  21 August 2008.

Bangkok Chicken Photo
Bangkok Chicken
Yield: Makes 4 servings
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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



Preparation:
1.
Cut chicken crosswise into 1/4-inch-thick slices; set aside.

2.
Place onion, anchovy paste, garlic and red pepper flakes in food processor or blender; process until smooth. Set aside.

3.
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.

4.
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.

5.
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