Spicy Basil Chicken

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Do you know how a recipe must be really good? When you star it in your Google Reader three times because three separate bloggers that you follow all made the recipe. I have a bad habit of doing that. Sometimes when I search through my starred recipes I realize I have quite a few duplicates. Oops.


But I just took it as a sign that I really, really needed to make this recipe. Plus, how could I pass up purchasing a delicious looking basil plant at our last visit to the wonderful world of Wegman's. That night, Tom asked me what was for dinner and then asked what created the spicy. I said that it was the chile garlic sauce, which I described as Sriracha's sister. I knew if I told him about the fish sauce and oyster sauce he'd have no idea what the flavor would be like so I described it as "add Sriracha with a bit of garlic flavor to the sauce from the Bourbon chicken recipe I make". His response "Oh wow, that sounds good."



Spicy Basil Chicken
Adapted from: Taste of Home Cooking, as seen on Elly Says Opa and in Cooking Light 
Servings: 3-4
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Ingredients:
    • 2 tsp. canola oil
    • 2 large boneless, skinless chicken breasts, cut into 1" pieces
    • 8 oz. sugar snap peas, sliced
    • 8 oz. mushrooms, sliced
    • 1 green pepper, thinly sliced
    • 1 large carrot, cut into matchsticks
    • 4 cloves garlic, minced
    • 2 shallots, minced
    • 1 1/2 tbsp. low-sodium soy sauce
    • 1 tbsp. chile garlic sauce
    • 1 tbsp. fish sauce
    • 1 tbsp. oyster sauce
    • 4 tsp. sugar
    • 2 tsp. water
    • 2 tsp. cornstarch
    • 1/3 cup fresh basil, chopped
    • 1 1/2 cups rice

Directions:
1. Cook the rice according to package directions. Set aside.
2. Add canola oil to a large skillet and heat over medium-high heat. Add the chicken, sugar snap peas, mushrooms, green pepper, carrots, garlic and shallots to the skillet and cook for 15 minutes or until chicken is cooked through and lightly browned and vegetables are soft.
3. Meanwhile, in a medium sized bowl, whisk together the soy sauce, chile garlic sauce, fish sauce, oyster sauce, sugar, water and cornstarch. Pour into the skillet and stir, coating  the chicken for 1-2 minutes or until the mixture slightly thickens.
4. Remove from the heat and stir in the basil. Serve over rice.

And it definitely was "good". My description was pretty accurate and boy was I happy that there were enough leftovers that I could have it for lunch the next day! I took Sarah's advice and added in a bunch of veggies to make it more filling. And I agree, it definitely needs more than just the basil to make it an all-star dish.

2 comments:

  1. Looks great! I'm glad you added some veggies. I think that's key to making this a great dish. :)

    ReplyDelete
    Replies
    1. Thanks. The veggies were definitely a necessity!

      Delete

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