Rather than writing a story today, I spent my afternoon enjoying the wonderful summer like weather we’ve been having here in Dallas. Unfortunately for me, my pale canuck skin did not appreciate the 26 degrees. It hurts to move, so Greg will be taking care of dinner tonight as he knows what a crabby pants I can be when I’m sunburned. (But that’s another story for a different day). Here is a simple Thai Style stir fry I made last week that I hadn’t had a chance to post until now. Enjoy! And don’t forget your sunscreen folks!
2 Tbsp. vegetable oil
1 medium onion, thinly sliced
4 medium garlic cloves, thinly sliced
¼ Tsp. crushed red pepper flakes
2 boneless chicken breasts, cut into 1 inch strips
1 Tbsp. fish sauce
Juice from 1 lime
2 Tsp. light brown sugar
1 red pepper, sliced into thin strips
1 green pepper, sliced into thin strips
½ cup button mushrooms, thinly sliced
½ zucchini, quartered and sliced
1 cup fresh basil leaves
Heat the oil in a large wok over medium high heat. Add onions and cook until they are translucent, about 2 minutes. Add sliced garlic cloves and red pepper flakes and cook for one more minute.
Add the chicken and cook until it is no longer pink, about 2-3 minutes.
Add fish sauce, lime juice, brown sugar and 1/3 cup of water. Stir frequently until liquid comes to a boil.
Stir in peppers, mushrooms and zucchini and cook for an additional 2-3 minutes, or until liquid reduces to a saucy consistency.
Remove from heat and stir in basil until it is wilted.
Serve on a bed of rice or thin rice noodles.