Thai chicken with basil and vegetables
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Low-sodium chicken broth or water |
| 2 | teaspoons | Fish sauce |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Reduced-sodium soy sauce |
| 1 | pounds | Boneless; skinless chicken breasts, all visible fat removed |
| 1 | teaspoon | Vegetable oil |
| 2 | Cloves garlic; minced, or 1 teaspoon bottled minced garlic | |
| 1 | Serrano pepper; seeded and chopped (optional) | |
| 2 | cups | Broccoli florets; (about 4 ounces) |
| 2 | Carrots; cut into very thin strips | |
| 4 | Green onions; cut into 1-inch pieces | |
| ¼ | cup | Fresh basil leaves; firmly packed |
| 2 | cups | Rice; cooked, jasmin preferred |
Directions
SAUCE
In a small bowl, combine sauce ingredients. Set aside.
Rinse chicken breasts and pat dry with paper towels. Thinly slice breasts.
Set aside.
Heat a wok or large skillet over medium-high heat. Add oil and swirl to cover bottom of wok. Add garlic and serrano pepper. Cook for 10 to 15 seconds. Add chicken and stir-fry for 3 to 4 minutes, or until chicken is no longer pink in the center. Add the broccoli, carrots, and green onions and stir-fry for 2 to 3 minutes, or until vegetables are tender-crisp. Add the reserved sauce mixture and basil leaves. Stir-fry for 1 minute, or until mixture is warmed through.
Serve over cooked rice.
Yield: 4 servings
Notes: Recipe courtesy of Carol Ritchie, "American Heart Association Low-Fat, Low-Cholesterol Cookbook" Recipe by: Cooking Live Show #CL9077 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Apr 4, 1998