Every year we travel on Christmas day and every single year we come home Christmas day to nothing to eat. So we're scrambling to order Chinese, along with the rest of the city. We can never get them to answer the phone. Then we end up eating something that probably had freezer burn that we found in the downstairs fridge. It's terrible.
So this year we planned ahead. And we bought groceries, planned a menu and then changed our mind when it came down to it. We went for a very (non) traditional Thai Basil recipe. We've recently switched to using chicken thighs instead of breasts and it's really excellent. We also used broccoli, which we've never done before and loved it. Since we've cooked it this way a second time.
PS. Little Rock has some great Asian markets to stock your pantry for recipes like this!
Ingredients
1 1/4 lbs boneless chicken, 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)
+we add veggies (this time broccoli, we've done red pepper and mushrooms and also the frozen Asian veggie mix)
Instructions
In a bowl marinate the chicken with oyster sauce and soy sauce 10 minutes.
If cooking veggies, do it now. Oil in wok, cook until almost done, splash with soy sauce, set aside and cook the rest-- add at the end before adding Thai basil.
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.
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