Thursday, July 19, 2012

Where I will be this weekend and a new recipe for Basil!

Brandon Folk Music and Art Festival
Brandon Folk Festival Under the Canvas Artisan Village Brandon, Manitoba Behind the Keystone Center July 20 - 6-9pm
July 21 - noon-8pm
July 22 - noon - 6pm


 Thai-Style Stir-Fried Chicken and Basil

by Lori Longbotham



read reviews (16)

Craving your favorite Thai dish, but want to stay in tonight? No problem. This stir-fry is simple to make, quick, and delicious, so it won't disappoint. If you like, finish the dish with a mix of fresh cilantro and mint instead of basil.



Video: Watch the Homegrown/Homemade team demonstrate how to make this recipe.



Serves 2-3





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vegetable oil



shallots



garlic



more

crushed red pepper flakes chicken breast cutlets limes brown sugar basil Asian fish sauce 2 Tbs. vegetable oil

4 medium shallots, peeled and thinly sliced

2 medium cloves garlic, thinly sliced

1/4 tsp. crushed red pepper flakes

1 lb. chicken breast cutlets (about 1/4 inch thick), cut crosswise into 1-inch-wide strips

1 Tbs. fish sauce

1 Tbs. fresh lime juice

2 tsp. packed light brown sugar

1 cup lightly packed fresh basil leaves





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Heat the oil in a well-seasoned wok or a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the shallots, garlic, and red pepper flakes; cook, stirring frequently, until the shallots start to soften but not brown, 1 to 2 minutes. Add the chicken and cook, stirring, until it’s no longer pink and the shallots are beginning to brown, 2 to 3 minutes.



Add the fish sauce, lime juice, sugar, and 1/4 cup water. Cook, stirring frequently, until the chicken is just cooked through and the liquid reduces to a saucy consistency, 2 to 3 minutes. (If the sauce reduces before the chicken is cooked through, add water, 1 Tbs. at a time.) Remove from the heat, add the basil, and stir to wilt it.



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