Recipe of the Week – Thai Basil Chicken
Confession time – between being out of town for the long 4th of July weekend and out of town again for the upcoming weekend, I don’t think I’ve been grocery shopping in at least a 2 weeks. Luckily, the Jude (aka my mom) believes in a well stocked freezer and pantry and she passed along that trait to me! I had all but one of the ingredients for Thai basil chicken without a trip to the store AND it took less than 20 minutes to come together. (After it took 45 minutes to defrost the chicken. Rookie mistake! Take frozen chicken out in the morning for faster cooking.)
- 1-2lbs boneless, skinless chicken breast, cut into thin strips
- 2 tbsp Oyster Sauce
- 2 tbsp Low sodium Soy Sauce
- 5 cloves of garlic, minced
- 1 serrano chile, seeded and minced
- (this is the one ingredient I didn’t have. I added about a teaspoon of Siracha to the oyster/soy sauce mixture to add some spice)
- 2 teaspoons oil
- 3 cups fresh Thai or regular basil leaves
- Cooked rice (optional)
I added the chicken strips, oyster sauce and soy sauce to a bowl and let it sit for about 10 minutes. After I got too hungry to wait for the chicken to marinate any longer (45 minutes to defrost people), I added the oil, garlic and chicken to a pan and sauteed until the chicken was cooked through. To finish, I added the basil to the pan and stirred it around until it was wilted. Done!
I also cooked some rice and broccoli to go on the side. The broccoli isn’t pictured because it was sad freezer broccoli that was just boiled for about a minute (but it still counts as a vegetable!) and I’m sorry but – there is just no way to make wilted basil photogenic. That doesn’t mean that this meal wasn’t delicious. It was and I will definitely make it again! (Hopefully with non-frozen chicken)
Let me know in the comments what you guys have been cooking or if you’ve tried any new recipes recently! I’m always looking to add recipes to my cooking arsenal.