Thai Chili Stir Fried Chicken
Bubba Durand

Gai Pad Nam Prik Pao

12 ounces chicken breast, cut into bite-size pieces
3 T vegetable oil
3-4 cloves garlic, chopped

1/2 cup red bell pepper, thinly sliced
1/2 cup green bell pepper, thinly sliced
1/2 white onion, sliced
1 carrot, peeled and thinly sliced
2 green onions, cut into 1 inch lengths (both white and green parts)
1 cup thai basil leaves

2 T Thai chili paste (nam prik pao)
2 T chicken stock
1 T soy sauce
1 T oyster sauce
2 t fish sauce
1/2 t sugar
1/4 t to 1/2 t cayenne pepper -- optional

Stir all the sauce ingredients together in a small bowl.

Heat 2 tablespoons of the oil in a wok over high heat.
Once the oil is very hot, add half of the chicken and spread the pieces out into a single layer.
Allow the chicken to sear, undisturbed, for about 2 minutes or until the underside is nicely browned.
Once browned, toss the chicken, and keep cooking, stirring frequently, until the chicken is completely cooked.
Remove the chicken from the pan, leaving all the oil behind.
Repeat with the second half of the chicken.

Turn the heat down to medium, and add the carrots and onions. Toss and cook until both are starting to wilt.

Turn down the heat to low and push the veggies aside.
Pour in the remaining tablespoon of oil and add the garlic. Stir the garlic in the oil until the garlic is no longer raw.
Stir the garlic into the carrots and onions.
Add the chicken, bell peppers, and green onions and stir everything to mix well.

Turn the heat back to medium and add the sauce. Toss and stir until the sauce comes to a boil.

Turn off the heat and stir in the basil leaves.

The Johnson Family Cookbook