In Thailand, this dish is generally made with holy basil, which has a pungent, almost spicy taste. Since it is not readily available in markets, use the more common sweet Thai basil or regular large leaf basil. By serving this over cabbage, it cool the spiciness of the chilies, but this can also be serve with steamed rice.
makes 4 servings
- 2 tbsp. fish sauce
- 1 tbsp. water
- 2 tsp. soy sauce
- 2 tsp. granulated sugar
- 1 tsp. cornstarch
- 2 tbsp. vegetable oil
- 3 cloves garlic, chopped
- 1 lb. boneless, skinless chicken thighs, cut in 1/2-inch / 1-cm pieces
- 2 tsp. coarsely chopped fresh red chilies
- 1/2 cup fresh mint leaves
- 1/4 cup fresh sweet Thai basil leaves
- 1-1/2 cups chopped Napa cabbage (optional)
( Metric Conversion Cooking )
In a small bowl or measuring cup, combine fish sauce, water, soy sauce, sugar and cornstarch. Set aside.
Heat a wok or large skillet over medium-high heat and add oil. Add garlic and stir-fry for 15 seconds.
Add chicken and chilies and stir-fry for 4 to 5 minutes, or until chicken is just cooked.
Stir sauce and add to wok. Cook, stirring, for 2 minutes, or until chicken is coated in sauce. Remove from heat and stir in mint and basil.
Arrange cabbage, if using, on a serving platter. Spoon chicken over cabbage.