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LOCATION: Recipes >> Asian >> Stirfry Chicken 05

Print this Recipe    Stirfry Chicken 05

CHICKEN THAI STYLE

10 ounces chicken breast, skinless, boneless sliced
1/2 cup sliced bamboo shoots
1/2 cup sliced red pepper
1 fresh jalapeno, sliced
2 stems Thai basil
1 tablespoon chili paste w/sweet basil leaves (found at Thai/Asian groceries)
2 tablespoons Thai fish sauce
1/2 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon chopped garlic
1/2 cup chicken stock
1 tablespoon soybean oil

Marinate the chicken with cornstarch and soy sauce and set aside.
In a nonstick frying pan on high heat, heat soybean oil and garlic.
Cook until garlic is golden brown, add marinated chicken.

Stir fry for 2 to 3 minutes. Add chili paste, Thai basil, fish
sauce and jalapeno. Fry for another 3 minutes and add chicken stock
according to dryness. Add bamboo shoots and red pepper. Cook for
another three minutes and serve with white rice on the side.

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