*Note: (this needs to be a PACKED cup of basil leaves...you can't use too much as far as I'm concerned..you don't need to pick ALL the leaves off the stems..just get rid of the large parts of the stems) Save some leaves for garnish

*Note #2: Fresh basil is essential, preferably Thai basil, but in any event any basil is generally a lot cheaper in Asian markets than in supermarkets. Thai basil is a larger plant, usually has dull green leaves with purplish stems and is very pungent. The little tiny Thai red kii noo chili peppers are also important, I don't know how serranos would work but I have used habenero pepper as a substitute.

Mince the chicken with a sharp knife or cut it into bite size pieces and set aside.
Heat a wok or large, deep skillet over medium-high heat. Add the oil and swirl it to coat the surface. Drop a piece of garlic into the pan. If it sizzles immediately, the oil is ready. Add the garlic and stir briefly. Add the minced chili and stir until the garlic turns golden, about 30 seconds or so. Add the chicken and stir fry until it changes color, about 1 1/2 minutes depending on what size pieces you are dealing with.

Add the fish sauce, water, and soy sauce and stir-fry to combine well with the meat, about 1 1/2 minutes again. Add the sugar and stir fry for another 30 seconds. Add the basil and the red pepper strips. Toss and stir fry until the basil begins to wilt.

Transfer the chicken mixture to a serving platter, garnish with leftover basil leaves, and serve hot with steamed rice.

From: The Chile-Heads Recipe Collection
Posted By: TonyLima@ms.spacebbs.com. (Originally posted by Dale Hitchcock,dhitchco@oash.ssw.dhhs.gov)
Post Date: Fri, 25 Jun 1999