Chicken Kapow

43A. I still remember my first Thai experience at my first Thai restaurant. I decided on 43A because it seemed relatively neutral. Thai Spicy Chicken.And that was my order for the next 7 years to follow.Finally, after years, I've learned how to cook it and it's amazing and easy! Once you get the ingredients, at least.So, in hopes that it saves someone else as much money as it's going to save me....here goes.It's based off of a Thai recipe book I got from my best friend on my birthday, but with the perfect modifications, I've come up with the perfect recipe.Firstly, "exotic" ingredients you'll need: dark sweet soy sauce, fish sauce, Thai basil, and a mortar & pestle.Ingredients

• 7 garlic cloves
• 3 pinches of salt
• 4 dry red chillies
• 6 long green chillies

• 1 tbsp oil
• 2 lbs chicken breast, thinly sliced
• 1/2 cup chicken stock
• 3 tbsp light brown sugar
• 3 tbsp light soy sauce
• 2 tbsp sweet dark soy sauce
• 1 BIG handful of Thai basil

Process

1. Use the mortal & pestle to mash together the garlic, salt, and both types of chillies. Pound it to a nice paste.
2. Heat up the 1 tbsp oil in a wok. Add the paste and sautée it. Once it's been heated, add the sliced chicken and cook it thoroughly.
3. Meanwhile, take a mixing bowl and mix together the rest of the ingredients: chicken stock, light brown sugar, light soy sauce, and dark sweet soy sauce.
4. Once the chicken is cooked, add the sauce and let it simmer.
5. Throw in sliced green & red peppers, handful of Thai basil, (and fresh sliced green chillies for extra spiciness) after the chicken has cooked through
6. Let it simmer for 15 min on low heat and then serve over white jasmine rice!