Secret Siamese Chicken
Chiles, fresh ginger, and garlic pack a powerful punch in this dish—yet the blend of flavors is surprisingly subtle. If possible, get the tiny, thin, fresh green chiles sold in Asian markets, otherwise, substitute caribe or any other crushed very hot chile. And do be sure to use fresh basil if you can get it.
Makes3 or 4 servings
Total Timeunder 1 hour
One Pot MealYes
Recipe Coursemain course
Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, tree nut free
Taste and Texturegarlicky, herby, hot & spicy, meaty, savory, spiced, umami
- 1 tablespoon chopped fresh ginger
- 2 cloves garlic, finely minced
- 2 tablespoons dark soy sauce
- ¼ cup dry sherry
- ¼ cup vegetable oil
- 1 whole (1¼-pound) chicken breast, skinned, boned, and cut in 1-inch cubes
- ¼ pound fresh snow peas, cut diagonally in thirds
- ¼ pound pearl onions, each cut in 3 or 4 thin slices
- ¼ cup minced fresh basil or 2 tablespoons dried basil, crushed
- 2 to 4 teaspoons finely minced fresh Oriental hot green chile, caribe (crushed Northern New Mexico red chile), or other hot chile
- Hot cooked rice
- Hot Hot Oil ,if desired
Combine ginger, garlic, soy sauce, sherry, and 2 tablespoons of the vegetable oil in a shallow glass or stainless steel bowl. Add chicken cubes and stir well. Cover and let stand 30 minutes at room temperature (or refrigerate at least 8 hours), stirring at least twice.
About 10 minutes before serving, heat a wok or very large, heavy skillet until medium-hot, and add 2 tablespoons vegetable oil. When oil is hot but not smoking, drain chicken cubes, reserving marinade. Add chicken to pan and stir-fry about 3 minutes, or until meat has almost lost its pink color. Remove chicken to a warmed platter. Add snow peas, onions, and reserved marinade to pan. Stir-fry about 2 minutes. Turn off heat, and then evenly mix in chicken, basil, and hot chile. Pour onto platter. Serve over rice, and offer Hot Hot Oil to add to individual servings, if desired.
1987, 2005 Jane Butel