¾ pound boneless, skinless chicken breast
1/8 teaspoon salt
1/8 teaspoon white pepper
2 teaspoons cooking oil
3 cloves garlic, thinly sliced
2 walnut-size shallots, thinly sliced
5 Chinese long beans or 20 green beans, cut into 1 ½ inch lengths
¼ cup chicken broth or water
1 cup Thai basil or sweet basil leaves
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 teaspoons palm sugar or brown sugar
1. Thinly slice chicken at an angle across the grain. Season with salt and pepper.
2. Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and shallots; stir-fry until fragrant, about 3 seconds.
3. Add chicken and stir-fry for 3 minutes. Add chiles, beans and broth; cook for 2 minutes. Add basil leaves, fish sauce, soy sauce, and palm sugar; cook for 1 minute.
Serves 4 as part of a multi-course meal.
“Martin Yan’s Asian Favorites” © 2001 by Yan Can Cook