Spicy Thai Basil Chicken

before the concert we went out for Thai food on Flatbush Ave.  i had this dish but added a few ingredients i thought might go well with this recipe.

Spicy Thai Basil Chicken

• 3/4 to 1 lb. chicken breast or thigh, sliced into bite-size pieces or strips
• 4-5 cloves garlic, chopped fine
• 1 fresh chili, chopped fine, and 1/2 to 3/4 tsp. dried chili flakes
• 3 Tbsp. white cooking wine
• 4 small bell peppers: red, yellow, green, and orange sliced
• 1/2 zucchini, chopped into bite-size pieces
• 1/2 lb. snap peas
• 3 green onions, sliced
• Sweet basil (a whole bunch)
• 2-3 Tbsp. vegetable oil
• STIR-FRY SAUCE:
• 3 Tbsp. oyster sauce
• 2-3 Tbsp. of combined soy sauce and chicken broth
• 1 Tbsp.fish sauce
• 1 Tbsp. lime juice
• 2 Tbsp. brown sugar

1. Combine the 'Stir-Fry Sauce' ingredients together in a cup, stirring to dissolve sugar. Spoon 2 Tbsp. of this sauce over prepared chicken and stir in. Set aside to marinate a few minutes while you prepare your other ingredients. Set remaining stir-fry sauce aside.
2. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the garlic and chili. Stir-fry 1 minute to release the fragrance, then add the chicken plus a splash of white wine. Stir-fry until chicken turns opaque (3 minutes). Add a little more white wine as needed to keep pan moist.
3. Add the bell peppers and zucchini, plus 3/4 of the stir-fry sauce you made earlier. Stir-fry until vegetables have softened but still retain some of their crispness (about 2 minutes).
4. Reduce heat to medium-low and add the sliced green onions, plus remaining stir-fry sauce. Stir together (note that this is meant to be a saucy dish - this is where the flavor is).
5. Remove from heat and fold in the fresh basil (basil will wilt down into the hot sauce). Taste-test the dish and adjust the flavors to your liking.

serve with brown rice.



adapted from:
http://thaifood.about.com/od/thaicookingessentials/r/Thai-Basil-Chicken-Stir-Fry-Easy.htm