Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: SERVES 2-3
- 3 chicken breasts, or 5-6 thighs, cut into strips or bite-size pieces
- 2 bell peppers (1 red, 1 green), chopped into bite-size pieces
- 1 small cooking onion, chopped or cut into thin wedges
- handful of fresh basil
- 2 Tbsp. vegetable oil
- a little white wine or white cooking wine
- 3 spring onions, sliced
- 1 fresh red chili, or 1 tsp. chili sauce (add more or less according to your preference)
- 6-8 lime leaves, cut into strips with scissors (available frozen in Asian/Chinese food stores)
- 4 cloves garlic, minced
- 2 Tbsp. fish sauce
- 2 Tbsp. lime juice
- 1/2 cup fresh basil
- 2 Tbsp. coconut, canola, or other vegetable oil
- 2 Tbsp. regular soy sauce
- 1 tsp. dark soy sauce (or 1/2 Tbsp. regular soy sauce)
- 1-2 tsp. brown sugar
- First, make the sauce by placing all sauce ingredients in a food processor or mini-chopper. When cutting the lime leaves, be sure to discard any inedible stems.
- Process well to form a thick sauce or paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside.
- Place 2 Tbsp. oil in a wok or large frying pan and set over medium-high heat. Add the onions and chicken.
- Stir-fry 6-8 minutes, or until chicken is well cooked. When stir-frying, add a little white wine (1 tbsp. at a time) whenever the wok/pan becomes too dry. This will keep the ingredients cooking nicely without having to add more oil (and fat/calories).
- Add the bell peppers, and stir-fry another 2-3 minutes, or until the bell pepper pieces have softened slightly and are bright in color.
- Turn heat down to minimum. Now add the sauce, stirring well to incorporate. Tip: Try not to fry or over-heat this sauce, or you'll lose all the great flavor and health benefits.
- Do a taste-test for salt and spice, adding more fish sauce if not salty enough, or more fresh chili (or chili sauce) if not spicy enough. If you prefer a "saucier" stir-fry, you can add a few Tbsp. of chicken stock, coconut milk, or cream.
- Tilt onto a serving dish, or portion out onto individual plates. Add a generous topping of fresh basil, and serve with either white or brown rice, or my Easy Thai Coconut Rice. ENJOY!