This dish has special nostalgic value for me. Jo made it for dinner the first time I met her during my first real trip to DC, and I cried after feeling overcome with emotion hot spicy feelings in my throat. It was a night to remember, just like senior prom, my college graduation, and that one song by Ashley Tisdale.
It also meets my two cooking criteria: (1) it is easy, and (2) it is tasty. Note that I did not include “healthy” into my standards, though I think the general lack of oil and butter is a good sign here.
Ingredients
3-4 cloves of garlic
1 chili pepper (use with caution)
1 lb chicken
1 tbsp fish sauce
1 tbsp sugar
1 tbsp soy sauce
1 tbsp oyster sauce
1 red bell pepper
20 basil leaves (no more, no less)
1/2 tsp cornstarch
Directions
Heat some oil and throw in the garlic and chili pepper for about 30 seconds, until it starts to sizzle. Add chicken and cook on medium-high heat for 2 minutes. Toss in the fish sauce, sugar, and soy sauce and cook for 1 minute. Add oyster sauce and 1 tbsp of water for 30 seconds. Put in red bell pepper and basil leaves, and stir fry for 2 minutes. Dissolve cornstarch in water and add. Remove from heat after a minute.
don't forget the basil!!
Everything happens so quickly, but if you do it right, the chicken is very moist and tender. Serve with rice, and enjoy! And one last thing: for some reason, whenever I make this, I always forget the basil in the Thai Basil Chicken, so DON’T DO THAT!
serve with rice. i apologize for the quality of this picture.
