Chicken Thai Basil Stir-Fry We think all stir-fries benefit from a few leaves of basil added towards the end. This fragrant dish is going to make your kitchen smell so good Active 20 minTotal35 min Ingredients Rice - White / brown rice - 1 cu p Chicken Thai Basil Stir-Fry - Chicken breasts - 1 lb ., cubed - Garlic - 3 clo ves , mince d - Oni on - 1, sl iced - Chines e eggplant - 1 lb ., sliced thinly (Chinese eggplant is long & skinny) - Red pepp er - 1, slice d thinly - Green pep per - 1, slic ed thinly - Brown sugar - 1 tbs. - Corn starch - 2 tb s. + 1 tb s. - Chic ken st ock / brot h - 1 cup - Fish sa uce - 3 tbs. ( find in et hnic aisle) - Soy sauce - 1 tb s. - Cooki ng oil - 2 tbs. - Basil - 12 lea ves (Thai basil if y ou can find it; otherwise, just regular) - Limes - 1/2, wedge s Prep 1. Rice – Mak e if not done on prep day or la st night' s dinner . If you're also making tomorrow's meal, double the portions. Cook rice with a 2:1 water to rice ratio. Bring to a boil, then simmer until rice has absorbed all liquid (20 to 25 min. for white rice; 45 to 50 for brown) 2. Garlic / Onion / Eggplant / Peppers - Pr ep as direc ted 3. Chic ken br east – Cho p into 1_2” c ubes. Season wi th S&P and tenderize with a fork. Toss and cover evenly with 2 tbs. corn starch Make 1. Mix together 1 tbs. corn starch, fish and so y sauce, brown sugar , and stock 2. Heat a wok ov er medium-high heat . Add 1 tbs. oil and the n chick en breast to heated oil. T oss protein until it’s coated in oil, and then spread out into one even layer. Let sit for ~2 minutes so it sears. Turn onto other side and sear for another 2 minutes. Remove from pan and set aside (chicken won’t be cooked through yet, that’s OK) 3. Return wok to medi um-hig h heat. Add a nother t bs. of oil and then minced garlic to heated oil. Once you can smell the garlic, add onions with a dash of salt. Stir-fr y for 3 minutes 4. Add eggpla nt with anot her dash of sal t and stir-f ry for 5 minut es 5. Add pep pers a nd sti r-fry f or 1 mi nute 6. Return pro tein bac k to pan and the n push all in gredie nts to th e side of the pan to form a donut. Stir the sauce to make sure any starch that has sunk gets redistributed. Pour into the donut of the wok and wait for mixture to boil and thicken. Once that happens toss everything through and take off heat when vegetables are almost cooked through 7. Mix in basil le av es. Seas on to taste wi th salt and pepp er and a squeeze of lime juice. Enjoy with rice and enjoy the aromas in the kitchen and your meal even more! Learn more a bout stir-frying here Nutrition per Serving (4 Servings Total) Calories 375Total Fat 8gSaturated Fat 1gTrans Fat 0gCholesterol 22mg Sodium 1381mgTotal Carbs 61gDietary Fiber 6gSugars 11gProtein 14g
