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Thai Basil Chicken
basil, also called holy basil, has a slightly more pronounced
anise flavor than sweet Italian basil. It's not commonly found
in U.S. supermarkets, so unless you or someone you know is
growing it in the garden (thanks Jessica for giving me a
bunch!), you'll probably have to substitute with sweet basil.
This a super-fast dish that's pretty much universally adored.
boneless chicken breasts
1 large clove garlic, minced
1 tbsp. fish sauce
1 tbsp. water
1 tsp. soy sauce
1 tbsp. brown sugar
1 cup fresh basil leaves
crushed red pepper to taste
excess fat off chicken. Slice into thin, bite-size pieces.
1 tbsp. oil in a wok on medium-high. When the oil is hot, (to test: toss
in a bit of garlic; if it sizzles the oil's ready) add the garlic and a
dash or two of crushed red pepper; stir-fry for a minute or so.
Add the chicken and cook until nearly done. The outside of the chicken
will be white, but when you slice it open, you should still see a hint
fish sauce, water, soy sauce and sugar. Cook for a minute or so.
basil leaves; stir-fry until the leaves are wilted. Remove from heat and
serve with steamed rice.
broccoli with peanut sauce
. laze . home.