I think that I’ve written about this sort of dish before, but it is such a favourite that I thought that I’d do a new post about this delicious stir-fry.
This is a better version than my previous post, I think.
2 skinned chicken breasts, cut into smallish chunks
1 sliced red onion
3 cloves of garlic, roughly chopped
3 red bird’s eye chillies, chopped
1/2 a green pepper, sliced
1/2 a red pepper, sliced
2 tablespoons of nam pla (Thai fish sauce)
2 teaspoons of dark soy
2 teaspoons of light soy
a large handful of Thai holy basil leaves
a small bunch of coriander, chopped
2 tablespoons of groundnut oil
1 tablespoon of potato flour, or cornflower.
1/2 a teaspoon of salt
1/2 a teaspoon of sugar
First, make a marinade by mixing the two soy sauces and the nam pla with the potato flour, salt and sugar. Marinate the chicken in this for 30 minutes.
Heat the oil in a wok and fry the chicken until it changes colour. Remove and set aside. Fry the garlic, chillies and peppers for a few minutes and return the chicken, together with any leftover marinade stirring to mix everything. Add some hot water and reduce the heat to a simmer. The chicken should be cooked within 1-12 minutes. Add in the coriander and holy basil and let them wilt.
Serve with plain white Thai fragrant (jasmine) rice.