I've shared this recipe before- a couple years ago- but it's so good that I think it's time to post again. We make this at least once a month. It's quick, easy and so delish.
The first time I shared we used mushrooms and a red bell pepper. Since then, we've found a super easy alternative to adding veggies is the frozen stir fry blend. Works perfect. So we alternate between veggies. The original recipe doesn't call for veggies but we prefer adding them!
Ingredients
1 1/4 lbs boneless (skinless chicken breasts, sliced into thin strips)
2 tbsp oyster sauce
2 tbsp light soy sauce
5 cloves garlic (minced)
1 serrano chile (seeded and minced (keep seeds for extra hot))
2 teaspoons vegetable or canola oil
3 cups fresh Thai or regular basil leaves
cooked jasmine rice (optional for serving)
Instructions
In a bowl marinate the chicken with oyster sauce and soy sauce 10 minutes.
Heat a large nonstick skillet or wok over medium-high heat, when hot add the oil, garlic and chili and cook until fragrant, about 30 seconds.
Increase the heat to high and add the chicken and cook, stirring until just cooked through, about 4 minutes. Add the basil and cook until wilted, about 1 minute.
Serve over rice.
Enjoy! XOXO
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