in an attempt for all fresh & natural ingredients (allergen free too!) I came across a recipe that I tweaked just enough and it was a big hit with my family tonight. This one is definitely going in my top recipes to rotate :) I was also excited to be able to use my basil in my garden, it was starting to get a little out of control. Next time i will add even more veggies, perhaps something like bok choy or some other type of greens. some Cashews could be good too!
Ingredients:
1 pound boned, skinned chicken breast halves
1 tablespoon olive oil or grapeseed oil
1-2 tablespoon minced garlic
1-2 tablespoon minced fresh ginger
1/2 teaspoon red pepper chili flakes
2/3 cup fat-skimmed chicken broth
1 tablespoon Asian fish sauce (nuoc mam or nam pla) *You can also use soy sauce, however I suggest sticking with the fish sauce, not only is it allergen free, but cuts out a lot of sodium too!*
2 teaspoons tapioca starch *you can use cornstarch as a substitute*
3 cups lightly packed fresh basil leaves (see notes), rinsed *this might seem like a lot, but believe me it adds so much to it! if you have thai basil even better!!*
1-2 large carrots cut length wise
1/3 of a white onion
1 bell pepper cut in thin slices
Salt
Preparation
1. Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.
2. Place a 10- to 12-inch nonstick frying pan over high heat; when hot, add oil, garlic, ginger, chili flakes, and the chicken. Stir often until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.
3. Once mostly cooked, add the veggies and let cook an additional 2 minutes or so.
3. In a small bowl, mix broth, fish sauce, and tapioca or cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute. Add basil leaves and stir just until barely wilted, about 30 seconds. Add salt to taste (barely needed any!) and pour into a serving bowl.
Serve over steamed white jasmine rice! Will make great leftovers too...that is if you have any!
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