Thai Basil Chicken

• JUDI M. PHELPS (BNVX05A)
• 1/4 lb Green beans
• 1 tb Chopped ginger
• 1/4 lb Yellow summer squash
• 4 Hot chili peppers *
• 1 lg Carrot
• 1/4 c Soy sauce (sodium reduced)
• 1 Sweet yellow pepper
• 1/4 c Dry sherry
• 3 Hot chili peppers*
• 1/3 c Oil
• 3 tb Chopped fresh basil
• 1 lb Boneless chicken breasts
• Chili oil (optional)
• 1 tb Oil

Instructions

1. 1

   *When handling hot peppers, use plastic gloves as oils are very hot and can burn eyes.

2. 2

   PREPARATION: For marinade, chop ginger and hot peppers and combine in a glass dish with soy sauce, sherry and oil.

3. 3

   Cut chicken into 1-inch cubes and put in marinade.

4. 4

   Cover with plastic wrap and chill at least 4 hours.

5. 5

   Trim beans and cut into 1-1/2-inch lengths.

6. 6

   Cut squash and carrot into 1/8-inch diagonal slices.

7. 7

   Seed yellow pepper and slice into thin strips.

8. 8

   Seed and chop hot peppers.

9. 9

   COOKING: Heat wok over high heat with the 1 tablespoon oil.

10. 10

    While heating, remove chicken cubes from marinade.

11. 11

    Strain marinade and reserve liquid.

12. 12

    Add chicken to wok.

13. 13

    Stir fry over medium high heat until chicken is almost done about 3 minutes.

14. 14

    Remove from work and set aside.

15. 15

    Add beans, sliced carrot, and marinade to wok.

16. 16

    Cook about 2 minutes, stirring, and then add squash and peppers.

17. 17

    Continue cooking 2 minutes more.

18. 18

    Turn off heat.

19. 19

    Return chicken to wok and toss.

20. 20

    Chop and add basil and season with chili oil if desired. :