My hubby has been rockin' the kitchen lately. He has a really creative side to him, and I love when he expresses it with food. This is a recipe he has been perfecting for a while, and he made me promise not to write a post about it until he got it juuuust right. We were both extremely happy about how it turned out the other night, so I have been granted permission to share!
By the way, it is another beautiful day here in Minnesota. I am loving this weather! I can't wait to get myself out of the house today. It's haircut day (I love haircut day!), so I get to venture out sans boys for a bit. Weeee!
In a medium bowl, combine:
1 cup fresh basil leaves
1 1/2 cups water
Fully immerse the basil in the water and let the leaves soak for 10 minutes.
Do the following prep work while the basil is soaking:
- Cut 4 defrosted chicken breast halves into 1-inch cubes.
- Thinly slice 3 shallots.
- Mince 8 large cloves of garlic (add to the bowl with shallots).
- Thinly slice 10-20 Thai chili peppers.
Drain the water from the bowl with the basil leaves.
Tailor the amount of peppers used to your liking. A good substitution for 10 Thai chili peppers would be 5 serrano peppers.
Heat 3 tablespoons of peanut oil in a wok or large skillet over high heat. Add the garlic and shallots and cook for 30 seconds, stirring constantly.
Add the chicken and cook, stirring constantly, for 2 minutes, or until the outsides of the chicken pieces turn white.
Add the chili peppers to the skillet, along with:
3 tablespoons soy sauce
1 tablespoon fish sauce
Cook, stirring constantly, for 1 minute.
Add the basil leaves and cook until they become shriveled, about 2 minutes.
Remove the pan from the heat and stir in 3/4 cup chopped unsalted peanuts.
Serve warm, over noodles or rice.