New Recipe #4: Thai Basil Chicken
January's challenge is bringing back the New Recipe challenge. Basically I will learn a new recipe or meal each week and post it here on the blog! I love these recipe challenges because they get me to try new meals and ideas. So let's get to it...
For the longest time, my go-to order at any asian restaurant was Kung-Pao chicken and though I still love it, you can't find it everywhere. A couple of years ago I started ordering Thai Basil when Kung-Pao wasn't an option and it's quickly become a tie for my favorite dish. So, for this week's new recipe, I decided to learn how to make it myself at home.
What You'll Need:
16 oz. Ground Chicken (or Turkey)
1 Red Bell Pepper
1 1/2 cups Basil Leaves
1/4 cup Soy Sauce
1/4 cup Sriracha
1 tsp Fish Oil
1/2 tbsp garlic or 1-2 cloves
1 cup White Rice
1. Wash and prep veggies. Cut the onion and red bell pepper into thin strips about 1.5-2 inches long.
2. Start the rice in a rice cooker or in a pot on the stove. I prefer the rice cooker, 1 cup rice to 1 cup water. Make sure to rinse the rice at least once to help make it more fluffy when cooked.
3. Add olive oil to a wok and a large pan and heat on medium heat for 2-3 minutes.
4. Once the oil is hot, add the ground chicken to the wok (large pan), and the onions to the smaller pan. Let the onions sautée for 2-3 minutes then add the bell peppers.
5. While the veggies and ground chicken cook, prepare the sauce by adding the soy sauce, sriracha, fish oil, lime juice and garlic to a bowl and mix together.
6. Once the ground chicken is about cooked (no more pink), add in the veggies to the wok and mix together. Mix in the sauce and let it cook for another 2-3 minutes.
7. Add basil to the wok, mix together and continue to let it cook until the rice is done. If the chicken is completely cooked through, turn the heat to low at this point to avoid overcooking.
8. Serve over rice and enjoy!