Thai basil chicken

Yield: 4 Servings JUD

Ingredients:

1/4 lb Green beans
1 tb Chopped ginger
1/4 lb Yellow summer squash
4 Hot chili peppers *
1 lg Carrot
1/4 c Soy sauce (sodium reduced)
1 Sweet yellow pepper
1/4 c Dry sherry
3 Hot chili peppers*
1/3 c Oil
3 tb Chopped fresh basil
1 lb Boneless chicken breasts Chili oil (optional)
1 tb Oil

Instructions:

*When handling hot peppers use plastic gloves as oils are very hot and can burn eyes. PREPARATION: For marinade chop ginger and hot peppers and combine in a glass dish with soy sauce sherry and oil. Cut chicken into 1-inch cubes and put in marinade. Cover with plastic wrap and chill at least 4 hours. Trim beans and cut into 1-1/2-inch lengths. Cut squash and carrot into 1/8-inch diagonal slices. Seed yellow pepper and slice into thin strips. Seed and chop hot peppers. COOKING: Heat wok over high heat with the 1 tablespoon oil. While heating remove chicken cubes from marinade. Strain marinade and reserve liquid. Add chicken to wok. Stir fry over medium high heat until chicken is almost done about 3 minutes. Remove from work and set aside. Add beans sliced carrot and marinade to wok. Cook about 2 minutes stirring and then add squash and peppers. Continue cooking 2 minutes more. Turn off heat. Return chicken to wok and toss. Chop and add basil and season with chili oil if desired. Source: Magazine clipping. Converted by MMCONV vers. 1.00 Recipe By : From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu 17 Mar 94 16:11:22 ~0800