Thai Basil Chicken Stir-fry

Jan 4th

So many cookies – but so worth it. Looking to lighten up? Put this dinner on your list. It’s full of protein, fiber, and vitamins but not low in flavor. It comes together in about thirty minutes and hurray, my kids loved it! I served my husband’s up with a big plate of jasmine rice for filler, but I ate mine sans starch. Pot pie it is not but it’s still warm, still filling (and for about a fourth of the calories).

Do you know the term “mise en place”? It means getting all your ingredients prepped before you start cooking. This is great for baking but it’s crucial for stir-fry. You work quickly, adding each part and cooking just a bit before adding the next. There’s no window of time to chop ingredients. Though this is best served right before cooking, it can be prepped up to 24 hours in advance which cuts down the actual cooking time to about ten minutes. Slice your veggies, combine your sauce ingredients, and slice your chicken.

Lastly – if you haven’t made oven rice yet, you’ve got to give it a go. It’s my favorite hands off cooking (recipe memorized by now), making gluten free dinners a cinch. It’s perfect for this “prep ahead) weeknight dinner.

Thai Basil Chicken Stir Fry

Serves 4

Oven Rice Recipe

2 tbsp. hoisin sauce

1 tbps. sugar

1 tbsp. water

2 tbsp. fish sauce

1 tsp. corn starch

1 tbsp. peanut oil (or other mild, high heat oil)

3 cloves garlic, minced

2 jalapeno peppers, thinly sliced*

2 boneless, skinless chicken breasts, cut into 1/2 inch slices

salt and pepper

2 red, yellow or orange bell peppers, thinly sliced

1 onion, thinly sliced

1/2 c. basil leaves, roughly chopped

juice of 1 lime

*If serving to kids or folks who dislike spicy, remove the seeds and ribs of the jalapeno before slicing

1. Combine hoisin, sugar, water, fish sauce and corn starch in a small bowl and stir well. Set aside.

2. Heat oil over medium high heat in a large skillet (or wok if you have one).

3. Add garlic and jalapeno and cook, stirring, until fragrant, about 1 minute.

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4. Add chicken and a big pinch of salt and pepper (1/4 tsp. each) and stir, sauteing until pink is no longer visible, about three minutes.

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5. Add bell pepper and onion and cook, stirring, about 4 minutes, until a bit softened.

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6. Add hoisin mixture and let simmer about 1 minute, until thickened.

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7. Remove from heat and add basil and lime juice. Stir to combine and serve over rice.

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