Spicy Thai Basil Chicken



1 cup fresh basil leaves
1 1/2 cups water
3 tablespoons peanut oil
8 large cloves garlic, minced
3 shallots, sliced
4 chicken breast halves, cut into 1-inch cubes
10-20 Thai chili peppers, thinly sliced (substitution: 5 serrano peppers, sliced)
3 tablespoons soy sauce
1 tablespoon fish sauce
3/4 cup unsalted peanuts, chopped
Noodles or rice, for serving

1. In a medium bowl, combine basil leaves and water. Fully immerse basil in the water and let soak for 10 minutes.
2. Heat peanut oil in a wok or large skillet over high heat. Add garlic and shallots and cook for 30 seconds, stirring constantly. Add chicken and cook, stirring, for 2 minutes until the outsides of the chicken pieces turn white. Add Thai chile peppers (or Serrano peppers), soy sauce and fish sauce. Cook, stirring constantly, for 1 minute.
3. Strain water from the basil leaves and add to the wok. Cook until the basil is shriveled, about 2 minutes. Remove from heat and stir in peanuts. Serve warm, over noodles or rice.

Yield: 8 servings

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