You know those days where you’re doing too much and you know it, but you’re supermom and can get it all done? I had one of those days. It also causes you to not properly read a recipe and follow directions. I couldn’t figure out why this was taking so long to cook until I re-read the directions which say to cup the chicken in pieces. Oops well I cooked them whole then cut them up so maybe mine will be cooked with extra love, but it all turned out good and not as big of a mistake as other recipes I have screwed up.
I’m don’t have much of a green thumb and my husband usually shakes his head when I buy a new plant because I have a habit of killing them all. I decided to try some herbs from seeds so maybe he wouldn’t notice there’s a new plant and had my fingers crossed it would grow. Well I’m happy to say my basil grew!! Mainly on the side of the pot, but whatever it’s alive and well. As proud of this plant as I am I did have to pluck almost all of the leaves for this dish, but since then it’s growing back and I’m excited to have a new herb to nurture.
Spicy Thai Basil Chicken
(Adapted from Cooking Light)
2 teaspoons canola oil
1/2 cup minced shallots
3 garlic cloves, thinly sliced
6 (4-ounce) skinless, boneless chicken breasts, cut into 1-inch pieces
1 tablespoon fish sauce
2 teaspoons sugar
2 teaspoons lower-sodium soy sauce
1 1/4 teaspoons chile paste with garlic
1 teaspoon water
1/2 teaspoon cornstarch
1/8 teaspoon salt
1/3 cup sliced basil leaves
Cooked brown rice
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat.
Add shallots and garlic to pan; cook for 30 seconds or until fragrant.
Add chicken to pan; cook 13 minutes or until chicken is done.
Combine fish sauce and the next 6 ingredients (through salt) in a small bowl, stirring with a whisk.
Add fish sauce mixture to pan, and cook for 1 minute or until mixture thickens, stirring to coat chicken. Remove from heat.
Stir in basil.