Thai Chicken with Basil and Pea Pods

Closely adapted from Christopher Kimball, Milk Street.

Course Entree

Cuisine Thai

Keyword chicken, pea pods, stir fry

1 lb boneless, skinless chicken, cut into bite sized pieces
1 T dark soy sauce
3 T fish sauce, divided
freshly ground white peppercorns, to taste
3 T vegetable oil, divided
2 T coconut vinegar (see notes above)
1/4 cup thai basil, chopped, plus more later
4 cloves garlic, thinly sliced
2 bunches (about 8) green onions, white bottoms chopped and green parts cut into 1 inch pieces
1 small sweet bell pepper, thinly sliced
4 oz sugar snap pea pods, ends removed
2 t coconut syrup (or 1 T white sugar) (see notes above)
3 cups lightly packed Thai basil leaves

Toss the chicken with the soy sauce, 1 tablespoon of fish sauce and 1/2 teaspoon of ground white pepper. Let marinate for 15 minutes, then drain and pat the chicken pieces dry.
Stir together the vinegar and chopped basil.
Heat 1 tablespoon of the vegetable oil in a large nonstick skillet. Add the chicken pieces and cook until the chicken is browned and cooked through. Transfer to a clean bowl and then toss in the basil vinegar. Set aside.
Heat the remaining 2 tablespoons of oil. Add the garlic first, stirring continuously to prevent burning. When it darkens a bit, add the chipped white parts of the scallions. Cook for 2-3 minutes.
Add the sweet bell pepper and pea pods. Toss to mix into the garlic and scallion whites. Cook for about 3 minutes, continuing to stir.
Stir in the coconut syrup (or sugar). Add the chicken back into the pan, along with any accumulated juices. Add the scallion greens and remaining 2 tablespoons fish sauce and toss.
Turn off the heat and add the basil leaves and toss until the basil leaves are wilted (I reserved a few for garnishing for pictures). Taste for more ground white pepper.
Serve with Jasmine rice and chopped pickled Thai bird chile peppers for those who like their food hot.