The only thing wrong with this chicken dish? I really, really wanted to have some steamed rice with it. And while I can on Consolidation, I chose not to. I had this discussion tonight with my hairstylist who just happens to be from Thailand, and he said that he has lost weight from not eating carbs at night. And he’s really been supportive of the website and me writing a cookbook–so, Gary, thanks for the inspiration for dinner tonight and thanks for a great haircut!! Have a great time in my hometown Seattle next week-I’m jealous!
1 lb. chicken breast, cut into thin strips
1 shallot, finely chopped
4 cloves garlic, crushed
2 red Thai chilies, finely sliced
1 red bell pepper, cut into thin strips
3 T sherry
1 packed cup of fresh Thai or sweet basil
1/4 cup chicken stock
1 T lime juice
2 T oyster sauce
3 T soy sauce
1 T fish sauce
1 T brown sugar blend Splenda or 1 t Splenda
2 T lime juice
Combine the stir-fry sauce ingredients together in a cup, stirring to dissolve the sugar. Set near the stove.Heat a wok or large frying pan over medium-high heat. Add 2-3 Tbsp. oil and swirl around, then add the shallot, garlic, and chili. Stir-fry 1-2 minutes.Add the chicken and continue stir-frying 3-4 minutes, or until chicken is no longer pink. When the wok/pan becomes dry, add 1-2 Tbsp. of the sherry/wine to keep ingredients frying nicely.Add the red pepper, plus another Tbsp. of sherry/wine as needed. Continue stir-frying 1 more minute.Reduce heat to medium-low and add the stir-fry sauce. Stir and let the dish gently simmer while you prepare the basil. If you prefer more sauce with your stir-fry: add some, or all, of the optional chicken stock and lime juice. Stir and let the dish gently simmer.While ingredients are simmering, prepare your basil. Setting a handful aside for the garnish, mound the rest of the basil together into a compressed pile. Slice into thin shreds (you can also stack the leaves on top of each another, then roll them up and thinly slice).Reduce heat to minimum and add the prepared basil, gently folding it into the dish. Now taste-test for salt and spice, adding more lime juice if too salty, or more fish sauce if not salty enough. Add more chili if you’d like it spicier (Tip: this dish is meant to taste spicy-salty).