- 4 dried chili peppers
- 2 tablespoons peanut oil
- 2 teaspoons garlic, minced
- 20 ounces boned and skinned chicken breast halves
- 1 pinch ground white pepper
- 6 serrano peppers, cut lengthwise
- 4 tablespoons oyster sauce
- ¼ teaspoon sugar
- 2 cups holy basil leaves
ingredients
directions
1. Soak the dried chil peppers in hot water for about 15 minutes, until soft. Drain and chop into small pieces. Reserve 1 tsp and set aside. Slice serranos lengthwise into quarters. Slice chicken into thin, bite-sized pieces. |
2. Heat a well-seasoned wok over high heat and add the oil. When oil is hot, add the garlic and chili peppers. Saute until the garlic is light brown. |
3. Quickly add the chicken, white pepper, and serranos. Stir fry for 10 seconds. Add the oyster sauce and sugar. Stir fry for 2 to 3 minutes, until the chicken is medium done. Add the basil leaves and stir fry for another 10 seconds. Serve immediately. |
Notes
 Serving Ideas : Serve over rice. |
Categories
Thai
