Bang Bang Chicken


1/4 cup vegetable oil
1 pound raw chicken breast, diced
1 teaspoon chopped garlic
1 red bell pepper, julienne
1 green bell pepper, julienne
1/2 onion, julienne
1 cup broccoli, florets only
1/4 cup whole cashews
1/4 cup water chestnuts
1 teaspoon fish sauce (Nam Pla)
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoons Thai green curry
1 can oriental coconut milk
24 large sweet basil leaves

sliced jalapeno peppers, with or without seeds
Sambol, red chili paste

You may use either a sauté pan or wok to create this dish. You should have all the ingredients ready and close by BEFORE you start cooking to avoid overcooking the ingredients. I think a wok works best to seal in the flavors. Heat your wok, add the oil and swirl it around to coat. Add the chicken, onions, garlic, peppers, broccoli, water chestnuts, and cashews. Toss or stir the ingredients with a wok spatula or wooden spoon. Cook until the outside of the chicken is seared, about one to two minutes. Add the fish sauce, soy sauce and oyster sauce and toss to combine the ingredients. Dissolve the green curry in a small amount of the coconut milk and add it to the wok with the remaining coconut milk. Simmer until the chicken is cooked completely, add the fresh whole basil leaves and remove from the heat. Pour into a bowl and serve with steamed Jasmine rice.

This heat level for this recipe will be about medium; add a little less curry for mild heat. If you want the dish hotter, add some of these following ingredients: Sambol (Vietnamese chili sauce), dried red Thai chilies (Prik Khee Noo), jalapeno peppers or red chili flakes.