Sunday, June 16, 2013
Thai Basil Chicken Stir Fry
After determining that stir fry is one thing my girls like to eat for dinner, I've been trying out some new variations. I love coconut curry and was tempted to put some green curry paste in this dish but I didn't want to push the envelope with them too much. We have two kinds of basil growing in our garden - the larger leaf, sweeter Italian basil and the narrower leaf, cinnamony Thai basil which was perfect here. You can thinly slice, roughly chop or leave the basil leaves whole (I did the latter), depending on your preference. I also chopped the Serrano chiles in larger pieces so I could pick them out of the girls' portions.
Thai Basil Chicken Stir Fry (2-3 servings)
1/2 cup coconut milk (not lite)
2 T soy sauce
1.5 T rice wine vinegar
1 T lime juice
3/4 tsp. red pepper flakes
1 T olive oil
2 serrano chiles, diced (or Thai chiles if you can find them)
1 large shallot, sliced (or 1/2 cup chopped white onion)
2 T fresh ginger root, minced
3 cloves garlic, minced
1 lb skinless, boneless chicken breasts cut into half inch chunks
3 green onions, chopped
1-2 cups fresh basil leaves (Thai basil if possible)
Mix together the first 5 ingredients in a small bowl.
In a skillet or wok, heat oil over medium high heat. Stir in the chiles, shallot, ginger, and garlic and cook until lightly browned. Mix in chicken strips and cook about 3 minutes or until browned. Stir in the coconut milk sauce. Continue cooking until the sauce is reduced and thickened. Remove from heat and stir in the green onions and basil. Serve over hot cooked rice.
With 1/2 cup of jasmine rice: 506 cal/serving (36 g protein)