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December 12, 2008, Newsletter Issue #234: Thai Basil Chicken
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Tip of the Week
This recipe is quite versatile. Itīs delicious with Shrimp as well as chicken and you can use a variety of vegetables. Mushrooms, eggplant, and zucchini all work well.
1 1/2 skinless boneless chicken breasts 1 Tablespoon Thai Basil Paste 2 teaspoons soya sauce 1 teaspoon oyster sauce 1 tablespoon honey 1 1/2 tablespoons vegetable oil 2 teaspoons fish sauce 1/2 cup bell pepper, shredded 1/4 cup green onions, sliced 10 leaves fresh basil
Cut the chicken into thin strips.
Heat the oil in a wok and fry the basil paste until fragrant. Add the chicken strips and stir fry for 3 minutes.
Add soy sauce, oyster sauce, honey, fish sauce, and cook for 3 minutes.
In a separate pan with a small amount of oil cook bell peppers, green onions, and basil leaves.
Combine cooked veggies with cooked chicken and transfer to a serving platter. Serve with steamed rice.
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