Red and I love Thai food. We can eat it every day, just like pizza and we will never get sick of it. Seriously. Red even loves the spice and heat in Thai dishes more than I do, believe it or not. For the longest time, we each were spoiled to have lived in areas where great authentic Thai restaurants are just around the corner. When we moved to our town where we live now, we don’t have access to a Thai restaurant anymore (booo!!). There was one that closed shortly after we moved here; and that was basically the end of it. I have so many recipes tagged in my Steamy Kitchen Cookbook and this was one of them. The promise of having a delicious Thai meal at home with ingredients that I can easily get was so tempting. While the title may say that the chicken is soaked in chili sauce, really, there is only a little tiny pang of heat; that is nicely combined with the sweetness of the peppers. We both were in love with this dish that it showed up in our menu list again the following week. If you’re looking to change up your regular weekly menu and need an inspiration to cook chicken, give this recipe a try. Happy cooking (and eating)!.
Adapted from Jaden Hair’s Steamy Kitchen Cookbook
Cornstarch slurry; 2 teaspoons soy sauce plus 1/2 teaspoon cornstarch
1 lb (500 g) boneless chicken, sliced into thin, pinky sized pieces
1 tablespoon high-heat cooking oil
3 shallots, thinly sliced
2 fresh kaffir lime leaves, sliced into thin slivers (optional) — I didn’t use them
2 cloves garlic, minced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 teaspoons fish sauce
2 tablespoons soy sauce
1/4 cup (65 ml) sweet chili sauce
1 small handful fresh Thai basil or sweet Italian basil leaves (1/4 cup or 12 g)
In a large bowl, make the cornstarch slurry by stirring together 2 teaspoons of soy sauce and cornstarch until the cornstarch has dissolved. Add the chicken and toss to coat well. Marinate for 10 minutes at room temperature.
Set a wok or large frying pan over high heat. When a bead of water sizzles and evaporates upon contact, add the oil and swirl to coat. Add the chicken slices in one layer and cook for 2 minutes, flipping halfway. Remove the chicken from the wok, keeping as much oil in the pan as possible. The interior of the chicken will still be raw (it will get added back into the wok to finish cooking).
Lower the heat to medium and add the shallots, kaffir lime leaves and garlic. Stir fry for 30 seconds. Add the red and yellow bell peppers and stir fry for 1 minute, until the peppers are softened, but still have a nice crunch in them. Pour in the fish sauce, soy sauce and sweet chili sauce and stir well. Add the chicken pieces back to the pan and let the entire thing simmer for 2 minutes. The chicken should have finished cooking (cut into a piece and check), and the sauce should be glossy and thickened. Turn off the heat and stir in the fresh basil leaves.
Yield: 4 servings