| Ingredients | Direction |
|---|---|
| 4 skinless, boneless chicken breasts 4 scallions, chopped 1-inch piece fresh gingerroot, chopped finely 2 garliuc cloves, crushed 2 tbsp vegetable or peanut oil Salad: 1 tbsp vegetable or peanut oil 1 onion, sliced 2 garlic cloves, chopped 4 oz baby corn, halved 4 oz snow pease, halved lengthwise 1 red pepper, seeded and sliced 3-inch piece of cucumber, peeled, seeded, and sliced 4 tbsp Thai soy sauce 1 tbsp jaggery or soft light brown sugar few Thai basil leaves 6 oz fine egg noodles |
1. Cut the chicken into large cubes, each about 1 inch. Mix the scallions, gingerroot, garlic, and oil together in a shallow dish and add the chicken. Cover and let marinate for at least 3 hours. Life the meat out of the marinade and set aside. 2. Heat the oil in a wok and cook the onion for 1-2 minutes before adding the rest of the vegetables except the cucumber. Cook for 2-3 minutes, until just tender. Add the cucumber, half the soy sauce, the sugar, and the basil, and mix gently. 3. Soak the noodles for 2-3 minutes(check the package instructions) or until tender, and drain well. Sprinkle the remaining soy sauce over them and arrange on plates. Top with the cooked vegetables. 4. Add a little more oil to the wok if necessary and cook the chicken over fairly high heat until browned on all sides. Arrage the chicken cubes on top of the salad and serve hot or warm. |