Thai Basil Chicken

Ingredients

4 boneless, skinless chicken breasts
2 cups Thai basil (Holy basil)
1 crown broccoli - cut blooms into several pieces
1 cup baby carrots - slivered
1 red pepper - cut into bite sized pieces
2 cups snow peas
1 cup bean sprouts
3 Tsp Fish Sauce
2 Tsp Mirin
1/4 cup soy plus 1 Tsp
4 cloves garlic
3 Tsp fresh ground ginger
2 Tsp chili oil
1 Tsp Sweet Chili Sauce
4 Tsp brown sugar
2 Tsp canola oil
1/2 cup water

Instructions

Combine ginger, garlic, 2 Tsp fish sauce, 2 Tsp Mirin, 1/4 cup soy and 2 Tsp brown sugar in a large bowl and mix until brown sugar is disolved. Cut up chicken breasts into 1 inch pieces and add to the bowl. Mix the marinade and the chicken until all chicken is well covered.

Heat the canola oil in a wok until very hot. Add half the marinated chicken and cook 8 to 10 minutes or until cooked thoroughly. Do the same with the second half. Set aside and keep warm.

Add the sauce remaining from marinading the chicken plus another Tsp of fish sauce, 1 Tsp of soy sauce, 2 Tsp chili oil, 1 Tsp sweet chili sauce, 2 Tsp brown sugar, and 1/2 cup water. Next add vegetables starting with broccoli and carrots. Cook 2 to 3 minutes and add snow peas, red pepper and bean sprouts. Stir well and cook 2 minutes. Mix thoroughly so that all vegetables are covered in sauce and then cover to let vegetables cook. Steam for about 5 minutes stirring occasionally. If you like your vegetables more cooked (5 minutes gives you crisp vegetables), then steam for additional time.

Mix the chicken into the vegetables in the wok. Add Thai Basil (leaves only - cut into large pieces) and mix thoroughly. Cook for another 2 to 3 minutes.

Serve over rice. Serves 6.