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| 2 Esslöffel | Oil -; (to 3 tbspns) |
| 3 | cloves garlic chopped |
| 3 gross | Thinly sliced serrano chiles ; (to 4) |
| 1 1/2 Tasse | chicken ground |
| 1 Esslöffel | dark soy sauce |
| 1 Esslöffel | Sweet soy sauce |
| 3 1/2 Esslöffel | fish sauce |
| 1 Esslöffel | Chile paste in soybean oil |
| 1 1/2 Tasse | Sliced white onions |
| 1/2 Tasse | green bell pepper sliced |
| 1 Tasse | Thai basil leaves |
| 1 Teelöffel | white pepper |
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Heat wok over high heat. Add oil, garlic and chiles and cook until garlic begins to brown, about 30 seconds. Add chicken and cook, stirring, until chicken begins to brown, 2 to 3 minutes. Add dark and sweet soy sauces and fish sauce and stir-fry until liquid is reduced by 1/2, about 3 minutes. Stir in chile paste. Add onions and bell pepper and cook until chicken is cooked through, 5 to 6 minutes. Stir in basil leaves, then add pepper and stir until combined. Serve with rice. Yields 4 to 6 servings.
Each of 6 servings without rice: 107 calories; 892 mg sodium; 16 mg cholesterol; 6 grams fat; 8 grams carbohydrates; 8 grams protein; 0.37 gram fiber
Comments: Instead of ground chicken, you can use diced chicken, diced pork, shrimp or even tofu.
Recipe
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy. Net
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