Chicken with Fresh Basil
I always try to get to my neighborhood Asian Market early to be sure to get their Thai basil, Kaffir lime leaves and Thai bird chili peppers; as they usually run out. Great items to keep on hand for this quick and simple dish when time is not on your side.
½ lb. boneless chicken breast, 2-inch strips
15 fresh basil leaves, thinly sliced
3 Kaffir lime leaves, thinly sliced
2 TB vegetable oil
3 cloves garlic, chopped
1/2 c. straw mushrooms, thinly sliced
1/4 c. bamboo shoots, shredded
3 TB oyster sauce
2-4 Thai bird chili peppers, seeded, chopped (optional)
2 c. cabbage, shredded
In a wok, heat oil, lime leaves, and garlic on high heat until oil bubbles. Add chicken, mushrooms, bamboo shoots, oyster sauce, and chili peppers. Stir-fry 5 minutes or until chicken is cooked through.
For service: Stir in basil and serve on a bed of cabbage. Makes 2 servings.