Serving
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Chicken with Long Beans & Basil
Thailand

Serves
Effort:
Sched:
DoAhead:  
2 main  
**
45 min  
Prep

A quick and simple stir fry with excellent flavor and moderate chili heat. It would also work well with pork.



12
2
2
4
2
3
1/3
-----
1
1
1/2
1/4
-----
1
oz
cl
oz
oz
oz

c
---
T
T
T
c
---
T
Chicken meat
Garlic
Shallots
Carrot
Long Beans (1)
Chili, red (2)
Thai Basil (3)
-- Sauce
Fish Sauce
Soy Sauce
Soy Sauce dark  
Stock
--------------
Oil
Prep   -   (25 min)
  1. Cut CHICKEN into 1/8 inch thick slices about 1-1/2 inch long.
  2. Chop GARLIC fine.
  3. Chop SHALLOTS small. Cut CARROT into sticks about 1/8 inch square by 1-1/2 inch long Cut LONG BEANS into 1-1/2 inch lengths. Mix all.
  4. Core CHILIS and cut into narrow strips.
  5. Remove BASIL LEAVES from stems and keep them soaking in cold water until needed.
  6. Mix all Sauce items.
Run   -   (15 min)
  1. In a wok or spacious sauté pan heat Oil over medium heat and fry Garlic stirring until starting to color.
  2. Stir in Chicken and fry stirring until the raw color is completely gone.
  3. Stir in the Vegetable mix and fry stirring until coated with oil, then stir in the Sauce mix and bring to a simmer. Cover and simmer until carrots are crisp tender.
  4. Just before serving stir in Chili and heat well. Take off heat, drain Basil Leaves and fold in.
  5. Serve hot with plenty of steamed Jasmine rice.
NOTES:
  1. Long Beans:   These are related to Black Eyed Peas rather than to green beans. If you only have green beans they can certainly be used, but the flavor and texture will be a bit different. For details see our Long Beans page.
  2. Red Chili:   Around here we all use Fresnos, but Holland Red or a similar medium hot chili will do fine. For details see our Chili Page
  3. Thai Basil:   This should be Thai purple basil, not lemon basil or holy basil. Lacking Thai purple, regular purple basil or Italian basil. Soaking the leaves in water helps them hold up better and keep their color after stirring in.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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