Serves 2-4.
1lb-1 1/2lbs. Chicken Breast (For “Indie Cafe” style use ground chicken)
8-12 Basil Leaves (more is better)
1 Egg (Scrambled)
1/2 Large Yellow Onion
1/2 Green Bell Pepper, Diced
1/2 Red Bell Pepper, Diced
1-2Tbs Chili Oil (or Vegetable Oil)
1/2 Cup Chicken Broth (or Rice Wine, or Pineapple Juice…get creative!)
1/3 Cup Crushed Peanuts
1/2 Cup Stir Fry Sauce (or sub with Pad Thai or your other favorite thick asian sauce)
1-1 1/2Tbs Andrew’s Azn Spice
1. Heat wok on medium heat and add splash of oil (I usually crush the peanuts and chop veggies while it’s heating up).
2. Scramble egg, cook and set aside.
3. Turn up heat on wok to medium-high and sauté onions, then bell peppers, until both are lightly cooked. Set aside.
4. Turn heat on wok to high. Add remaining oil and cut the chicken breast into bite-size pieces (cut against the grain), add to wok and sauté until lightly done.
5. Reduce heat to medlum-low and add peppers, onions and scrambled eggs to wok. Add spices and chicken broth and drizzle in sauce.
6. Simmer on medium-low to low for about 15-20mins. If you added broth or rice wine, leave uncovered. Add peanuts after about 10mins. Add cornstarch if you need to thicken the sauce.
7. Taste when ready, wok can remain on low-heat for up to 30-40mins. Serve over brown or white rice. Enjoy with your favorite Saki or Ginger Cocktail.
