Recipe

Bangkok Chicken Recipe


Bangkok Chicken Recipe Chefmeow / All my dishes
2 years, 1 month ago
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Dougherty Estate in Crandall, Texas in 1994.
Prep:10m Cook:30m Servings:4

Chefmeow

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Ingredients
  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons chopped green onion
  • 1 teaspoon anchovy paste
  • 3 cloves garlic halved
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons vegetable oil
  • 1 cup drained canned button mushrooms
  • 1 cup drained canned baby corn
  • 3 tablespoons soy sauce
  • 2 teaspoons sugar
  • 3/4 cup fresh basil leaves
  • Boston or romaine lettuce leaves

Directions
  1. Cut chicken crosswise into 1/4" slices then set aside.
  2. Place onion, anchovy paste, garlic and red pepper flakes in blender and process until smooth.
  3. Set aside.
  4. Heat wok over high heat about 1 minute or until hot.
  5. Drizzle oil into wok and heat 30 seconds.
  6. Add chicken and stir fry until chicken is no longer pink in center.
  7. Remove chicken to large bowl and reduce heat to medium.
  8. Add onion mixture to wok and stir fry 1 minute.
  9. Add mushrooms and corn and mix well.
  10. Add soy sauce and sugar then stir until sugar dissolves.
  11. Return chicken to wok then stir fry until heated through.
  12. Add basil then toss gently to combine.
  13. Line serving platter with lettuce leaves.
  14. Spoon chicken onto lettuce.

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