Thai Chicken and Basil with Mint
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1-1/2 Tbsp. flour
3 medium chicken breasts, cubed
2 Tbsp. brandy
2 Tbsp. soy sauce
3 medium jalapenos, finely chopped
1 Tbsp. vinegar
1 Tbsp. sugar
1/2 tsp. lemon grass
2 Tbsp. olive oil
5 medium shallots, finely chopped
juice of 1 lime
1/4 cup basil, finely chopped
1/4 cup mint, finely chopped
1/4 cup cilantro, finely chopped
2 Tbsp. peanuts, chopped
1 medium lime, cut into wedges
Instructions:
Sprinkle the flour over the chicken, and toss with the brandy and 1 Tbsp. of soy sauce, then set aside.
For sauce mixture:
Combine the chiles, vinegar, sugar, lemon grass and remaining soy sauce, then et aside. Saute the chicken and shallots in oil until the chicken turns white. Pour the sauce over the chicken and cook over high heat for 2 minutes. Squeeze the lime over the chicken and sauce, then top with the basil, mint, cilantro and peanuts.
Garnish the chicken with lime wedges.
Recipe adapted from “Hot and Spicy” by Marlena Spieler.
Yields 4 servings.