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Seriously Easy & Seriously Delicious Thai Basil Chicken
This week, skip the take out and make some seriously easy – and seriously delicious – THAI BASIL CHICKEN at home! It's amazing as a flavor-packed entree over brown rice or quinoa, and perfect on it's own if you're looking for some light-but-filling protein. I use chicken breasts, but chicken thighs or ground chicken work great, too.
Thai Basil Chicken
Serves 2
Ingredients:
2 chicken breasts, cubed
2 tablespoons olive oil
3 scallions, chopped to medium greens
1/2 serrano pepper, minced
1/2 cup snow peas, chopped
1/2 cup baby shiitake mushrooms
1/2 cup fresh basil leaves, torn
Glaze:
2 tbsp toasted sesame oil
3 tbsp soy sauce
1 tsp light brown sugar
1 tsp granulated sugar
1 inch fresh ginger, peeled and grated
3 garlic cloves, peeled and grated
Garnish:
lime wedges
bean Sprouts
sliced jalapeno peppers
fresh basil
Instructions:
•In a large skillet (you want enough surface areas so the chicken can be spread in a single layer and won't steam), heat the olive oil over medium-high heat. Drop chicken in oil, distribute evenly, and season with salt. Toss occasionally until chicken starts to turn pale golden brown on all sides, about 3 minutes.
•Add the scallions and serrano pepper to the chicken, toss to combine. Cook 1 minute.
•Add the snow peas and mushrooms, toss to combine. Cook 1 minute more.
Meanwhile, combine all glaze ingredients in a small bowl. Pour glaze over the chicken, toss to distribute, and drop heat to a medium-low. Allow to simmer until sauce is thick and coats the chicken and vegetables thoroughly. The chicken will drink it right up, which means extra juicy bird for you!!
•Tear basil directly into the chicken mix and toss to combine and wilt the leaves before serving alone or over cooked brown rice or quinoa. Top with garnish selection of your choosing.
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