Creating memories in the kitchen...One meal at a time.

Friday, July 10, 2009

Stir-Fried Chicken and Vegetables with Spicy Thai Basil Sauce

Maybe it was because this was the first meal I cooked after vacation, or maybe it was the combination of spicy chicken, slightly crunchy veggies and fluffy rice after all that heavy vacation food I ate, I'm not sure, but this meal really hit the spot. I must warn you, it was a little too spicy for the little kiddies but us adults thoroughly enjoyed it. The spice comes from the Asian Chili Sauce so you could try halving it if you're worried about it being too spicy. It comes together in about 30 minutes and is a great, healthy meal for summer.

Stir- Fried Chicken and Vegetables with Spicy Thai Basil Sauce
Best 30 minute recipe
1 lb. boneless, skinless chicken breasts, cut into thin strips
2 tsp. soy sauce
2 tbsp. vegetable oil (I used canola)
1 recipe Spicy Thai Basil Sauce
8 oz. pkg. sliced mushrooms
4 oz. thinly sliced or julienned carrots (1 1/2 cups)
1 bell pepper (whatever color you like) cored, seeded and sliced ( 1 1/2 cups)
3 garlic cloves, minced
1 tbsp. grated fresh ginger
Spicy Thai Basil Sauce
1 cup basil leaves, chopped coarse
3/4 c. low-sodium chicken broth
2 tbsp. fish sauce
1 tbsp. Asian chili sauce
2 tsp. brown sugar
2 tsp. cornstarch
Combine ingredients in medium bowl and use as directed.
Toss chicken with soy sauce. Heat 2 tsp. oil in 12 in. nonstick skillet over high heat until just smoking. Add chicken and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes. (While chicken cooks, prepare sauce). Transfer chicken to clean bowl.
Add one more tablespoon of oil to pan and return to high heat until shimmering. Add mushrooms and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in carrots and bell pepper and cook until tender, about 3 minutes.
Clear center of pan and add remaining one teaspoon oil, garlic, and ginger. Cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds. Stir in cooked chicken. Whisk sauce to recombine, add to pan, and bring to simmer. Cook until sauce thickens 1 to 2 minutes. Serve immediately. Serves 4.

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