Chicken with Green Chili and Holy Basil
From True Thai
by Victor Sodsook
(you'll find my additions or changes in italics)
3 tablespoons vegetable oil
6 cloves garlic, pounded to a mash or crushed and chopped
8 medium serrano chilis, stemmed and cut lengthwise into slivers (about 1/2 cup) (I used only four and I seeded them so the dish wouldn't be so incredibly spicy.)
1 pound boneless, skinless chicken breasts, cut crosswise into 1/2-inch-thick slices
1 large onion, thinly sliced
2 carrots, thinly sliced
1 can of water chestnuts, sliced
2 tablespoons Thai fish sauce
1 tablespoon sugar
1 tablespoon distilled white vinegar
1 tablespoon sweet black soy sauce (I'm sure you can substitute regular soy sauce and maybe increase the sugar a little bit)
1 1/2 cups loosely packed holy basil (tastes like licorice) or fresh mint
Place all of the ingredients within easy reach of the cooking area.
Set a wok over medium-high heat. When it is quite hot, add the oil. Rotate the wok a bit so the oil coats the sides. Add the garlic and chilies and stir-fry briefly, just until the garlic is golden and aromatic. Raise the heat to high. Add the chicken, onion, carrots and water chestnuts and stir-fry for 3 minutes, separating the onion slices as you stir. Add the fish sauce, sugar vinegar and soy sauce. Stir-fry just until the chicken is tender and cooked through, about 2 to 3 minutes. Turn off the heat. Stir in the basil and cook for a few seconds, just until the basil begins to wilt.
Transfer to a serving platter and serve with plenty of steamed jasmine rice.