Serves: 4
Total Calories: 641

1/4 cup olive oil
2 tablespoons Tommy Tang's Thai seasoning
4 half chicken breasts (7 to 8 ounces each) boned and skinned
28 Thai or small regular basil leaves
6 tablespoons olive oil
5 tablespoons finely chopped red onions
2 tablespoons finely chopped garlic
2 teaspoons finely chopped serrano chile
2 tablespoons Thai sweet black bean sauce
1 tablespoon Thai fish sauce
2 tablespoons Maggi sauce (optional)
1/2 cup lemon grass stock or Chicken Stock
1/3 cup Tomato Puree
2 tablespoons finely chopped Thai or regular basil
2 tablespoons finely diced red bell peppers
2 teaspoons black pepper
4 roasted Anaheim chilies

Combine ¼ cup olive oil and Thai seasoning in a medium bowl. Add chicken and rub gently with mixture. Cover bowl with plastic wrap and refrigerate 3 hours.

Preheat charcoal grill. Grill chicken just until cooked through, about 5 to 7 minutes on each side. (Alternatively, cook in a large skillet over high heat for 3 to 4 minutes on each side.) Transfer chicken to cutting board and cut each piece into 8 slices. Insert basil leaves between slices, reassemble each breast, and place at 1 side of serving plate. Keep warm.

Heat 6 tablespoons olive oil in a medium skillet over high heat. Add onions, garlic, and Serrano chili and sauté until garlic is lightly browned, about 2 minutes. Add bean sauce, fish sauce, and Maggi sauce and cook, stirring, 1 minute. Add stock, tomato puree, chopped basil, bell pepper, and black pepper and cook, stirring constantly, 3 minutes.

Spoon ¼ of the sauce onto each plate opposite chicken. Add a roasted chili to center of each plate and serve.

Nutritional Facts:

Serves: 4
Total Calories: 641
Calories from Fat: 314

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
The Original Tommy's Duck with Honey Ginger Sauce
Spicy Mint Chicken
Spicy BBQ Chicken with Sweet Chili Sauce
Lemon Grass Chicken
Dried Chili Chicken
Siamese Chicken with Basil