Thai Chicken Stir-fry with Basil & Mint
If you are looking for an excellent quick and easy dish to form with all the basil and mint you've grown like weeds in your garden this summer - and perhaps a dinner that tastes (better?) Than you'll get from your local takeout place, This Thai Chicken Stir-fry with Basil and Mint is that the answer to your workday dinner prayer.
INGREDIENT
12 oz boneless and skinless pigeon breast or thigh (340g, dig thin strips)
1 teaspoon cornstarch
1 teaspoon oil (plus 2 tbsp)
3 garlic cloves (thinly sliced)
1 small onion (thinly sliced)
1 fresh Dutch or Thai pepper (seeded and thinly sliced)
2 teaspoons soy
1 teaspoon black soy
2 teaspoons oyster sauce
1 tablespoon fish sauce
½ teaspoon sugar
1 cup fresh Thai basil
1 cup mint leaves
Instructions
1.Stir within the sliced chicken with cornstarch and 1 teaspoon of oil .
2.Heat 1 tablespoon of oil during a skillet over high heat. Add chicken and saute until opaque. 3.Remove the chicken from the pan and put aside .
4.Add another tablespoon of oil to the pan and add the garlic, onions and chilies. Saute for 1 minute. 5.Add chicken, soy sauce, black soy , oyster sauce, fish sauce, sugar, Thai basil, and mint.
6.Saute for about 30 seconds, until the basil and mint leaves are wilted. Serve immediately with steamed rice.
