This is a quick stir fry with a minimum of ingredients. The sauce does require a few Thai ingredients but they should easily be found in most major grocery stores. Serve it up with some rice. Sprinkle with cashews and green onions if desired.
2 chicken breasts, cut into strips
1/2 onion, cut into strips
1 red pepper, cut into strips
1 serrano peppers, chopped
1/2 c. basil leaves, chopped
1 T. lime juice
3 garlic cloves, minced
peanut or corn oil
for sauce:
2 T. hoisin sauce
1 T. sugar
1 T. water
1 T. fish sauce
Heat several tablespoons of oil in skillet or wok. Stir fry the chicken until almost no pink is left. Add in garlic and serrano pepper. Cook several minutes and then add in red pepper and onion. Stir fry 5 more minutes. Mix together all sauce ingredients and add to pan. Bring to a boil. Stir in basil and sprinkle with lime juice.
2 chicken breasts, cut into strips
1/2 onion, cut into strips
1 red pepper, cut into strips
1 serrano peppers, chopped
1/2 c. basil leaves, chopped
1 T. lime juice
3 garlic cloves, minced
peanut or corn oil
for sauce:
2 T. hoisin sauce
1 T. sugar
1 T. water
1 T. fish sauce
Heat several tablespoons of oil in skillet or wok. Stir fry the chicken until almost no pink is left. Add in garlic and serrano pepper. Cook several minutes and then add in red pepper and onion. Stir fry 5 more minutes. Mix together all sauce ingredients and add to pan. Bring to a boil. Stir in basil and sprinkle with lime juice.
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