Who doesn't love spice and basil? This dish caught my eye because of the basil, but also because I love Thai type dishes. I don't actually know if this qualifies as Thai or a different type of Asian cuisine, but regardless, a lot of them catch my eye! This was a nice healthy alternative because there were no rice or noodles involved (in my version), and you can add whatever vegetables you desire! I went with fresh broccoli, which was wonderful. I think next time snow peas would be fantastic too. This would go well with noodles or rice, for those lucky enough to not have to watch what you eat these days!
Ingredients:
- 2 teaspoons canola oil
- 1 minced shallot
- 3 garlic cloves, minced
- 2 skinless, boneless chicken breasts
- 1/2 tb fish sauce
- 2 tsp sugar
- 2 tb lower-sodium soy sauce
- 1-2 dashes sriracha sauce
- 1 teaspoon water
- 1/2 teaspoon cornstarch
- 1/8 teaspoon salt
- 1/3 cup sliced basil leaves
- 1-2 cups fresh broccoli, cut into florets
Heat the canola oil in a large skillet over medium high heat. Add shallots to the pan; cook for 30 seconds or until fragrant. Add the chicken to the pan; cook for 7-8 minutes, stirring often, until cooked through. Add the minced garlic and cook, stirring constantly, for 1 minute. Toss in the broccoli. Combine the fish sauce, sugar, soy sauce, sriracha, water, and cornstarch together, stirring with a whisk. Add the mixture to the chicken, and cook for 1-2 minutes or until the mixture thickens, stirring to coat chicken and broccoli. Remove from heat then add the fresh basil. Serve immediately. Enjoy.
No comments:
Post a Comment