Thai Basil Chicken

*Another restaurant meal without the high price, wait, or tip.*

This is probably hard to believe, but this is not spicy. Even with two jalapeno peppers in it! 

1-2 pound chicken, cut up
oil (if you are using breasts, thighs don't need oil)
2 large or 4 small garlic cloves
2 jalapeno pepper
3 Tablespoons fish sauce (available at Asian market aisle)
2 teaspoon soy sauce
2 tablespoons sugar
2 cups Thai basil leaves, lightly chopped
1 sweet red bell pepper, sliced thin
Optional: Chicken broth

Hot rice for serving
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Start your rice first. This won't take long to cook.

Chop your veggies. Have them ready to go. 

Saute chicken on medium high heat till fully cooked. Add bell pepper, chopped jalapeno, sugar and garlic. Stir-fry for a few minutes, until the peppers are wilted and tender-crisp. Then add the soy sauce and fish sauce. Allow to cook just as long as it takes you to stir it around. Then add your basil leaves. Toss just until they are nicely wilted and evenly dispersed around your dish. If the sauce seems a bit salty, add a dash or two of chicken broth. I always do. 

Serve over your hot rice.

I use scissors to cut up the basil leaves. That way I can avoid the stems. P.S. Thai Basil is NOT the same as Italian Basil, like you'd use in spaghetti sauce.

Here's a seed packet. I grow my own, since it's not always a given that I'll find it when I want it. I can find it at the Asian Market, but not ALL the time. It's sweeter than regular basil, it has a beautiful smell.

Rice is started, let's chop some veggies.

Cutting the jalapenos. Yes, I'm wearing a glove. I don't like screaming in pain when I touch my face later! Cut them in half.

Scoop out the seeds. If you want it HOT, leave the seeds in! The seeds are the hottest part of a hot pepper.

Ready to cut off the top and dice up.

First julienne into matchsticks.

Then dice very small.

Peppers and garlic, ready to go. Start the chicken.

My new gadget... A shot glass measuring cup with ounces and tablespoons measures on it.

While the chicken is cooking, I'm slicing cucumbers with the mandolin.

Rice wine vinegar and about a teaspoon of sugar. Simple yet refreshing.

Bell Peppers go in.

Jalapenos and garlic...

Soy sauce...

Fish sauce...

Basil leaves...

In the end, about 1/4 cup chicken broth.

OK, all done. Let's go to the table.

Served over hot rice with cucumbers on the side.

I can't describe to you, how good this is!