1 Tbsp coconut oil
1 pound boneless, skinless chicken breast
1/3 cup finely minced red onion
4 large garlic cloves, crushed and minced
3-4 Tbsp hot chili peppers (Thai, cayenne, jalapeno, serrano all work), finely mined
1 cup green beans, steamed to tender crisp
1 cup Thai basil leaves
1/2 lime, cut in half.
Sauce
1/3 cup chicken broth
1 Tbsp soy sauce
2 tsp fish sauce
1 Tbsp oyster sauce
1 tsp white sugar
1 tsp brown sugar
Basmati Rice
sunny side up fried egg (optional)
Chop chicken breast finely (minced) and set aside. Then prepare the rice. While rice is cooking, chop all of the other ingredients and make your sauce. You want to have everything ready to go to make this dish since it takes only a few minutes to cook. Do not begin the make chicken until the rice is almost finished or finished cooking.
Get a wok or large frying pan very hot. Then add oil and it should shimmer. Next add the chicken and stir fry until it is almost done. Drain any liquid from the pan. Then add the onion, garlic and chili peppers and cook until they take on a caramelized look. Mine didn't do this in the wok, so in the alternative cook until vegetables are done. add the green beans and about 2 Tbsp of the sauce. If the pan has too much liquid, add some cornstarch to the rest of the sauce (about a tsp or so) and mix well. Then add the rest of the sauce to the chicken and cook until the sauce clings to the chicken and vegetables. Finally, add the Thai basil and turn off the heat. When the basil wilts slightly, transfer the chicken to a serving dish.
Serve over rice and a squeeze of lime juice. Pass the soy sauce and fish sauce for those who might need it.
I served this with a fresh coleslaw with a ginger dressing. I may have also crushed some cashews halves over the top of my chicken dish for some additional crunch.
SERVES: 2
NOTE: For an extra special treat, fry an egg sunny side up for each serving and serve on top of the chicken and rice. The yolk should be runny and can be mixed with the chicken.
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