:INFO
Stir-fried chicken with chillies & basil
A Thai chicken dish, cooked the way it has always been cooked. The technique is the fry. Do it patiently and the dish does the rest.
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:STATS

:QUOTE [quotetype:plain, subtitle:M.F.K. Fisher]
First we eat, then we do everything else.


:NOTE.half
Bring the Chicken to room temperature before it meets the pan. Cold ingredients into hot fat is the fastest way to ruin texture.
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:NOTE.half
This recipe scales. Doubling for a table works fine. Halving works too, just keep the salt-by-taste habit.


:NOTE
Take the chicken out of the fridge thirty minutes before cooking. Cold meat into a hot pan equals dry meat at the table.


:LINK
https://www.themealdb.com/meal/53201
Source recipe on TheMealDB