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Ingredients
US Customary - Metric
1 1/2 pounds boneless skinless chicken breast, sliced thin
1 large onion, peeled and sliced thin
1 red bell pepper, quartered and sliced thin
1 cup shredded carrots
1 cup thinly sliced snap peas
1/2 cup roughly chopped Thai basil
2 tablespoons vegetable oil
1 teaspoon sesame oil
1/4 - 1/2 teaspoon crushed red pepper
2 tablespoons freshly grated ginger, grated
4 cloves garlic, minced
64 ounces chicken stock
1 1/2 cups unsweetened coconut milk
1/4 cup fish sauce
1/2 cup chopped green onions for garnish
Instructions
Place a large saucepot over medium-high heat. Add both oils to the pot, followed by the onions. Saute the onions for 2-3 minutes, stirring regularly. Then add the garlic and ginger and saute for 1 more minute.
Add the stock, coconut milk, fish sauce, and crushed red pepper. Bring to a boil. Simmer for 10 minutes. Then add the sliced chicken. Stir to separate, then simmer another 5-8 minutes until the chicken is cooked through.
Turn off the heat and add the red bell peppers, carrots, snap peas, and basil. Cover the pot and steep the vegetable for 5 minutes, until barely cooked through, but still firm. Taste, then salt and pepper as needed. Serve warm with a sprinkle of chopped green onions.
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