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1
I am putting this down just as I did it.
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2
You could obviously take some short cuts here or there, but it may not be as yummy.
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3
What kind of chilies you use will effect how hot your dish is.
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4
I actually used the Anaheim chilies and also a Serrano chili for a little kick.
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5
Feel free to try different combinations.
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6
Take a small cast iron skillet (6 in) or other pan and put the chilies in it.
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Pour the oil over them so that they are half submerged.
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8
Fire up the grill and place the skillet with the chilies on the fire and close cover.
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9
Grill over Medium-low heat for 20 minutes.
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10
(You could also do that in the oven).
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11
While the chilies are roasting, dice your chicken into 1 inches cubes.
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12
Please the pieces flat on a plate and sprinkle with garlic salt.
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Let sit until ready to cook.
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14
Rough chop the mushrooms and place them in a bowl.
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Add the minced garlic.
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When the chilies are done they will be very soft.
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Remove them from the grill.
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18
Remove the chilies from the oil.
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19
Reserve the oil (it's awesome to dip bread in).
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20
Cut the stems off the chilies, dice them and add them to the mushrooms and garlic in the bowl.
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21
Heat up a wok or skillet to smoking hot over high heat.
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22
Add about 2-3 T of the reserved oil.
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23
When the oil is very hot add the chicken and stir fry until the chicken is barely done.
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24
Don't over cook.
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25
Add the mushrooms, garlic and chilies and stir fry 2-3 minutes Add the Thai Basil, rosemary and fish sauce.
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Reduce heat to medium, cover and cook 2 minutes.
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27
Turn heat back to high and add the rice.
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28
Stir fry for 3 minutes.
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Turn off heat, cover and let sit 3 minutes.
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30
Uncover and serve.
