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.

Variations and Recipe Ideas:

Cooking 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

Cooking 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.