stir-fried chicken with chili and basil

This is a really delicious -- and really modifiable! -- recipe from Bill Granger, an awesome Aussie chef. I am copying the recipe exactly as it is in his book, Bill's Open Kitchen, but will add notes about changes I have made in the past in parentheses.

This takes less than 30 minutes to prepare; just have all the ingredients chopped up and ready to throw in the pan once you start cooking -- it's that quick.

Serves 2-3 depending on your appetite

• 4 garlic cloves
• 1 large red chili (or any type of hot chili -- I've used jalepenos but would steer away from chipotle or anything smoky-tasting.)
• 1/4 tsp sea salt
• 2 T vegetable oil
• 7 oz chicken breast, sliced on the diagonal (tofu works too)
• 10 oz green beans, cut into 1.5-inch lengths (I have used just about any other vegetable combo)
  
• 2 T fish sauce
• 1 T soy sauce
• 1 T sugar
• 2 large red chilis, cut lengthways, seeds removed, extra (ditto for the earlier chili; you can also omit these if you're scared of the heat!)
  
• 1/2 cup Asian basil leaves/regular basil leaves (have made without, but it's a nice touch)
  

Roughly chop the garlic and chili. Place in a mortar and pestle with the salt and pound into a paste. You can also just sprinkle the salt onto the chopped garlic/chili and continue to chop/smash with the side of the knife until it reaches a paste-like consistency.

Mix the sugar, soy sauce and fish sauce; set aside.

Place a wok or large nonstick frying pan on the stove on high heat; add oil. Once heated, add paste. Fry for about 15 seconds, or until lightly brown and fragrant. Add chicken and beans (or other veg -- sometimes I add a Tbsp or so of minced ginger, too). Cook, stirring, for about 5 minutes. Add the sauce and chili and stir-fry for 30 seconds longer. Remove from the heat and stir in the basil. Serve with steamed jasmine rice.

I just made this tonight but ate it up before taking pictures! So I have included a picture of Bill Granger. It looks like pretty much any other stir-fry, but tastes fresh and light.

Make sure to wash your hands thoroughly after chopping chilis -- I just rubbed my nose and it burrrns.

xo Trish