Ingredients:
3 tbsp. of vegetable oil
boneless chicken breast
2 tbsp. of chopped garlic
3 tbsp. nuoc nam (fish sauce)
3/4 cup basil, thinly sliced
2 tbsp. sugar
2 serrano chilies
2 tbsp. water
3 tbsp. of vegetable oil
boneless chicken breast
2 tbsp. of chopped garlic
3 tbsp. nuoc nam (fish sauce)
3/4 cup basil, thinly sliced
2 tbsp. sugar
2 serrano chilies
2 tbsp. water
Directions:
Cut chicken into strips. Cut chilies into thin strips. Heat oil in wok over high heat. Cook garlic and stir until golden brown. Add 1/2 cup of basil and the chilies and stir-fry just until basil wilts, about 1 minute.
Add chicken and stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry until sauce bubbles and thickens slightly, about 2 minutes. Add remaining 1/4 cup of basil and stir-fry until just wilted, about 5 seconds.
Serve with steamed rice on the side
Cut chicken into strips. Cut chilies into thin strips. Heat oil in wok over high heat. Cook garlic and stir until golden brown. Add 1/2 cup of basil and the chilies and stir-fry just until basil wilts, about 1 minute.
Add chicken and stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry until sauce bubbles and thickens slightly, about 2 minutes. Add remaining 1/4 cup of basil and stir-fry until just wilted, about 5 seconds.
Serve with steamed rice on the side
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