Ingredients

The following ingredients have 4 Servings
  • 2 cloves garlic (finely chopped)
  • 2 Thai chilies (finely chopped)
  • 1/3 cup ginger (peeled and julienned)
  • 3/4 pound skinless, boneless chicken breasts
  • 1 cup fresh basil (roughly chopped)
  • 4 stalks celery (chopped on the bias)
  • 1 tablespoon sesame seeds
  • 2 tablespoons vegetable oil
  • 1/2 medium onion (finely chopped)
  • 1/4 cup Thai fish sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons granulated sugar
  • lime wedges (for serving)

Instruction

  • Fill a medium size pot of water halfway and bring to boil.
  • Cut the chicken in half horizontally and then quartered. In deep skillet over med/high heat, add oil, ginger, garlic, chilies, and onions. Cook for 5 minutes until onions are soft. Add celery and cook another 5-7 minutes, until slightly caramelized. Turn off the heat and set aside.
  • When the water is boiling, turn it off and add the chicken piece, making sure they’re all submerged. Cover and leave for 10 minutes.
  • Take chicken out of the water and let cool to room temperature (I put the chicken on a plate and leave it in the freezer for 5 minutes, this cools it down quickly). With your hands shred the chicken and add to the pan on top of the celery. Turn on the heat to medium, stir a few times, add the fish sauce, soy and sugar, and basil. Cook for a minute, or until the chicken is hot. Serve with lime wedges and rice.