Chicken With Red Peppers And Basil Recipe
Ingredients
| Large chicken breast - 1, boned and cut into bite sized pieces | ||
| Thai/Vietnamese/Philippine fish sauce - 1/4 cup | ||
| Red bell pepper | 1 To taste | |
| Coconut milk | 1/2 Cup (16 tbs) | |
| Oil | 2 Tablespoon | |
| Ginger | 2 Tablespoon | |
| Garlic | 2 Tablespoon, minced | |
| Green onions | 2 | |
| Basil leaves | 1/2 Cup (16 tbs) | |
| Salt | 1 To taste | |
Directions
MAKING
1. In a small bowl, mix together chicken pieces with fish sauce and set it aside
2. Remove the core, seeds and veins from the red pepper and dice it large
3. Drain the chicken, strain the liquid into cocnut milk; in a large wok, heat oil and add ginger, garlic and green onion to it
4. Cook for half a minite, add oeooer and cook for another half minute
5. Add chicken and cook till it begins to stiffen and turn white, for a minute; add cocnut milk mixture and basil to it and bring to a boil
6. Turn the heat down and simmer till chicken is done and the sauce has thickened a bit; adjust seasonings
SERVING
7. Add to a serving dish and serve with bowls of rice
1. In a small bowl, mix together chicken pieces with fish sauce and set it aside
2. Remove the core, seeds and veins from the red pepper and dice it large
3. Drain the chicken, strain the liquid into cocnut milk; in a large wok, heat oil and add ginger, garlic and green onion to it
4. Cook for half a minite, add oeooer and cook for another half minute
5. Add chicken and cook till it begins to stiffen and turn white, for a minute; add cocnut milk mixture and basil to it and bring to a boil
6. Turn the heat down and simmer till chicken is done and the sauce has thickened a bit; adjust seasonings
SERVING
7. Add to a serving dish and serve with bowls of rice
Chef
