Thai Chicken with Basil
Last year sometime, I tried the Yoplait Two Week Tune Up and quite enjoyed it. I was pretty successful during those two weeks, but I also learned several new recipes that I quite enjoyed. Besides, it’s always better to cook from scratch! The Thai Chicken with Basil recipe was probably my favorite!! I don’t like a lot of heat in my food so I changed things up a tad.
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 2 tablespoons canola or soybean oil
- 3 cloves garlic, finely chopped
- 2 red or green jalapeño chiles, seeded, finely chopped
- 1 tablespoon fish sauce or reduced-sodium soy sauce
- 1 teaspoon sugar
- 1/4 cup chopped fresh basil leaves
- 1 tablespoon chopped fresh mint leaves
- 2 tablespoons chopped unsalted dry-roasted peanuts
- 2 1/2 cups steamed bell pepper strips
- 2 tablespoons Asian vinaigrette
Cut each chicken breast into 4 pieces.
In a 12-inch skillet, heat oil over medium-high heat until hot.
Cook chicken, garlic and chiles in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center. You can omit the chiles if you don't want the heat. This is what I do.
Stir in fish or soy sauce and sugar, (I prefer soy sauce, which comes out fabulous).
Sprinkle with basil, mint and peanuts.
Toss pepper strips with Asian vinaigrette.
Divide pepper strips and chicken mixture among 3 dinner plates.