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Mother of Perpetual Help Parish
2121 W. Apollo Road
Garland TX  75044

Serves Four – Goes very well with either hot steamed rice or noodles

INGREDIENTS:

• 10 oz (300 g) skinless, boneless chicken breast
• 2 tbsp (tablespoon) cornstarch
• 1 tbsp vegetable oil
• 2 tsp (teaspoon) salt
• 8 shiitake mushrooms
• 8 oyster mushrooms
• 8 button mushrooms
• ½ red onion
• 4 oz (120 g) sugar pea pods
• ½ red bell pepper
• oil for stir-frying

Cooking Sauce:

• 2 tbsp Vietnamese soy sauce
• 1 tbsp fish sauce
• 2 tsp sugar
• 1 cup chicken stock
• 1 tsp chopped garlic
• 16 Thai basil leaves (Rau que an pho)

Thickener:

• 1 tbsp cornstarch dissolved with 2 tbsp water

DIRECTIONS:

1. Cut chicken into long strips and sprinkle with salt, oil and cornstarch.  Let stand for 10 minutes.  In a wok, heat 1 tablespoon oil and sauté chicken until lightly browned; remove chicken.
2. Add 1 tablespoon oil and stir-fry sliced mushrooms, sugar pea pods, onion, and pepper over medium high heat.
3. Add chicken pieces, Cooking Sauce ingredients and basil leaves.  Cook and stir for a minute and quickly swirl in thickener.