Thai Basil CocoChicken

One of my faves of all time....

Serves four

4 chicken breasts - boneless skinless - or deboned and deskinned if you prefer – slice and chop breasts into small pieces or slices (picture dice and or a gerkin for size reference)
1 red onion – medium (tennis ball sized) – chopped or sliced (how do you prefer the texture?)
1 red pepper - chopped or sliced (how do you prefer the texture?)
1 other colour sweet pepper ( I have an aversion to green – and prefer yellow or orange) - chopped or sliced (how do you prefer….getting the picture here?)
1 can coconut milk
2-4 hot thai chili peppers – I usually slice and dice one – and taste a little of the skin to judge the heat – use seeds and skins
3-4 cloves of garlic – finely chopped or pressed mercilessly through your garlic press
1 really decent sized bunch of Thai basil – chopped
3 tbsps Fish sauce
1 ½ tbsp white sugar

Seems like a lot of ingredients, but it isn’t –

First in a pre-heated wok (high high heat) add about 2 tbsps of oil (I prefer Canola – but any vegetable oil works) toss in the chicken and cook while wokking and wolling for about 4-5 minutes until the chicken is done and starting to brown.

Remove chicken to a bowl

Add one more tbsp of oil (if the original is gone – otherwise use the tbsp still in the wok and add the onion and sweet peppers, along with the garlic and chilis

Stir and cook for 6-8 minutes until the vegetables start to brown

While veggies are sizzling away in the wok – mix the fish sauce and sugar together into a syrupy-like stinking mess of goo. Add the fish sauce/sugar mixture to the veggies, stir and allow the fish sauce to boil. Boil the liquid to about half it’s original 60-90 seconds. Re-add the chicken, mix and add the coconut milk, and basil

Bring all this to a boil and serve over a nice bowl of Jasmine Rice