Thai Chicken - My Version

Ravi and I love thai food. After we moved to Bay area a few months ago, we were longing for the lovely thai food that we had relished in Reno. Atlast we found one. With great expectations we went to the restaurant and in an effort to go on low-fat diet Ravi asked the waiter "Can you suggest some dish that is not deep fried ?"

The waiter thought and thought and after a while he suggested a dish that I already wanted to order. Any other suggestions Ravi asked - "No thats the only one I can think of" was the response of the waiter.

So we decided not to eat Thai food outside ( Well, atleast for sometime ). But we had to indulge in Thai food - So I came up with this Thai dish with the familiar ingredients in thai food - basil, soy sauce and oyster sauce. Ravi really enjoyed the outcome.

Ingredients

Marinade - 3 cloves garlic finely chopped, 1" peeled ginger finely chopped, A bunch of basil roughly chopped, soy sauce 3 tbp, chilli sauce 2 tbsp, oyster sauce two tsp

Chicken - 1 pound breast meat

Veggies - any of these veggies - bamboo shoots, snap peas, sliced carrots, bell peppers, onions.

Marinade

1. Slice the chicken into bite sized pieces. Take a big ziplog throw in the marinade items together along with the chicken & veggies. Marinate in the fridge for atleast 2 hours. ( I marinated mine overnight )

2. Remove the veggies from the marinade-mix and pop the rest into the oven covered with a alumininum foil for 30 mins at 400 degrees.

3. Remove the foil add the veggies and again into the oven for another 20 mins at 450 degrees. ( without the foil this time )

4. Add some fresh basil and serve over hot rice.