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If you like, finish this chicken stir-fry with a mix of fresh cilantro and mint instead of basil. Serve over cooked jasmine rice.
Serves two to three.



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vegetable oil

shallots

garlic
more crushed red pepper flakes

chicken breast cutlets

limes

brown sugar

basil

Asian fish sauce
2 Tbs. vegetable oil
4 medium shallots, peeled and thinly sliced
2 medium cloves garlic, thinly sliced
1/4 tsp. crushed red pepper flakes
1 lb. chicken breast cutlets (about 1/4 inch thick), cut crosswise into 1-inch-wide strips
1 Tbs. fish sauce
1 Tbs. fresh lime juice
2 tsp. packed light brown sugar
1 cup lightly packed fresh basil leaves


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Heat the oil in a well-seasoned wok or a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the shallots, garlic, and red pepper flakes; cook, stirring frequently, until the shallots start to soften but not brown, 1 to 2 minutes. Add the chicken and cook, stirring, until it’s no longer pink and the shallots are beginning to brown, 2 to 3 minutes.

Add the fish sauce, lime juice, sugar, and 1/4 cup water. Cook, stirring frequently, until the chicken is just cooked through and the liquid reduces to a saucy consistency, 2 to 3 minutes. (If the sauce reduces before the chicken is cooked through, add water, 1 Tbs. at a time.) Remove from the heat, add the basil, and stir to wilt it.

i thought he posted them all up on his website?

you could probably get an identical recipe somewhere on the net...

it was thai basil he used if that helps ) lol

It should be on his website somewhere.
If it's not up today, try looking for it in the next couple of days.
It looked really yum on the tv
Hope that helps! xo

10pts!!! Huey's Cooking Adventures members ATTENTION!!! 10pts!?

Does anyone have the recipe for Thai Stir Fry Chicken and Basil?