Thai Basil Chicken

Eggplant is the best in this dish, but add whatever veggies you like. Thinly sliced carrots and bell peppers would be great, too.

Ingredients

1-2 cups mixed veggies- eggplant, squash, carrots or sweet peppers

3-4 Tablespoons finely chopped hot chiles

2 Tablespoons oyster or soy sauce

1 teaspoon sugar

1 teaspoon vinegar

½ cup chopped fresh basil

1 teaspoon chopped fresh mint, if available

1 heaping teaspoon cornstarch

1/2 cup water or broth

2 Tablespoons vegetable oil

About 3/4 pound boneless, skinless chicken breast or thighs (you may substitute shelled medium shrimp or 16 oz firm tofu)

2 cloves garlic, minced

1 large onion halved lengthwise and sliced ½” thick

Directions

Mix together the chiles, soy sauce, vinegar, sugar and cornstarch with about 3/4 cups of water or broth and set aside. Cut chicken (or tofu) into strips about ¼ inch wide and 2 inches long. Heat 1 tablespoon of the oil in a large frying pan or wok over medium high heat. When oil is hot, add garlic and chicken. Cook, stirring, until the meat loses its pinkness, about 4 minutes (If using shrimp or tofu, cook about two minutes). Turn out of pan and keep warm. Heat the remaining tablespoon of oil in pan, then add onion and veggies. Cook, stirring frequently, for about 10 minutes. Add liquid mixture and herbs and return chicken, with its juices, to the pan. Cook, stirring, until sauce thickens and chicken is cooked through, another 2-4 minutes. Garnish with additional basil, if desired.

Submitted by Lorraine Glazar, Tucson CSA