“Thai” Chicken

Let’s get dangerous!

Imagination is essential in the kitchen, particularly when you come across a recipe and need a rather obscure or unusual ingredient. Or maybe you just want a different flavor or texture? I rarely make a dish the same way in my quest to try out different things.

SOFTWARE

·         1/4 c. dried basil

·         3 T. garlic, minced

·         1 jalapeno, seeds removed

·         2 T. fish sauce, divided

·         1 T. oyster sauce

·         1 t. white vinegar

·         1 T. sugar

·         1 lb. chicken tenderloins, cut into 1-inch pieces

·         2 shallots, peeled, thin slice

·         2 T. vegetable oil

·         Red pepper flakes as needed or desired

METHOD

1.      In a food processor or blender, add the basil, garlic, and jalapeno. Pulse in 1 second intervals for about 10 seconds.

2.      Add 1 T. of the basil mixture, 1 T. of the fish sauce, the oyster sauce, vinegar, and sugar to a small bowl and mix. Put the remaining basil mixture in a wok or large heavy bottomed skillet.

3.      Place the chicken and the remaining fish sauce in the food processor or blender. Pulse in 1 second intervals for 8 seconds. Move the mixture to a medium bowl, and place in the refrigerator for 15 minutes.

4.      Add the sliced shallots and oil to the wok or skillet and stir to combine. Turn the heat to medium low and cook for about 8 minutes, stirring constantly. Don’t let the garlic or shallots burn.

5.      Toss in the chicken mixture and raise the heat to medium. Stir constantly to break up the chicken and cook for 4 minutes.

6.      Stir in the oyster sauce mixture, cooking for about another minute or until there is no more pink in the chicken.

7.      Serve with the red pepper flakes, additional sauce, or whatever you like for more flavor. Rice or steam vegetables works well with this.

8.      Enjoy.

VARIENTS

The jalapeno replaces Thai chiles that are normally found in this dish. The flavor is milder, but if you want to pump up the heat and can find the chiles, be careful. Thai chili peppers typically range between 50,000 to 100,000 Scoville Heat Units, putting them on the higher end of the scale. Jalapenos range from 2,500 to 8,000 Scoville Heat Units. Serrano peppers are in the middle of the two.