Thai Chicken and Basil

Whenever I go to a Thai Restaurant I order this dish.  It's nice to have it at home now where I can control the fat and ingredients.

Cut 2lbs boneless/skinless chicken breast and marinate for 15 minutes in:
4Tbs apple juice
2Tbs oyster sauce
1/2 tsp black pepper

• Slice 2 medium onions
• Dice 2 jalapeno peppers
• Slice one bunch of green onions

 ** Also prepared 4-5 cloves of garlic grated and 1/4 cup of Thai Sweet Basil stemmed and washed for the stir fry.

Mix the following ingredients for the sauce and set aside:

• 1/2cup chicken stock/broth
• 3Tbs soy sauce
• 3Tbs fish sauce
• juice of half a lime
• 2 tsp of brown sugar

Make a cornstarch slurry:

• Mix 1Tbs cornstarch with 3Tbs of water

Set aside until later

 In a wok heat 2Tbs of canola oil on high heat.  Add  the grated garlic and saute' for a few seconds.  Careful not to burn.

 Add marinated chicken and fry until cooked through.

Add onions, peppers and green onions.  I also added some mixed bell peppers. This is an optional step.   You can add any other vegetable that goes well in stir fry.

Add sauce that you prepared earlier and cook for 2 minutes.  Then add the cornstarch slurry and cook for 2 more minutes until sauce is thickened. Finally add the Thai Sweet Basil and stir into the dish.

Serves 4-6 people.  Serve along side rice.  If you want it extra spicy you can also add some finely chopped Thai bird chili as a condiment.  Enjoy.

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