Bangkok Chicken Stir Fry

Chicken, mushrooms, miniature corn cobs, stir fried with scallions, garlic red pepper flakes and anchovy paste. Stir-fry dish is finished by adding a soy sauce, sugar, basil mixture to the wok.

Ingredients -

2 tablespoons chopped Scallions
3 cloves Garlic, halved
1 teaspoon Anchovy Paste
1/4 teaspoon Red Pepper Flakes
1 pound Boneless, Skinless, Chicken Breasts, cut crosswise into 1/4-inch-thick slices
3 tablespoons Vegetable Oil
1 cup canned Button Mushrooms, drained
1 cup canned Baby Corn, drained
3 tablespoons Soy Sauce
2 teaspoons Sugar
3/4 cup Fresh Basil Leaves
Romaine Lettuce Leaves

Preparation:

1. Place scallions, garlic, anchovy paste, and red pepper flakes in food processor or blender; process until smooth. Remove to a small bowl.

2. Heat oil in wok over medium-high heat.

3. Add chicken. Stir-fry until no longer pink.

4. Remove chicken to a medium bowl.

5. Reduce heat.

6. Add anchovy mixture to wok.

7. Add button mushrooms and baby corncobs. Stir-fry 1 minute.

8. In a small bowl combine soy sauce and sugar, dissolve sugar.

9. Add chicken back to wok. Add basil. Stir-fry 1 minute.

10. Serve on lettuce.

Chicken Stir Fry Tip -

Baby Corn

Baby corn refers to miniature corn cobs found in many asian dishes. Look in the canned vegetable or asian section of your local supermarket.

Chicken Stir Fry Tip -

Anchovy Paste

First, blend 18 fresh anchovy fillets in a food processor or blender. In a small bowl, add 1 clove crushed garlic, then mix with 1 tablespoon wine vinegar and a dash of fresh ground black pepper. Next, stir in 4 tablespoons olive oil little by little while whisking the mixture. When blended well, add anchovies.

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