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Prep Time: 5 Minutes Cook Time: 19 Minutes |
Ready In: 24 Minutes Servings: 4 |
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This Thai place I go to has this awesome chicken and basil rice. I found this recipe comes the closest. I ended up using half brown rice, half quiona. Ingredients:
16 ounces boneless chicken breasts, chopped into bite size pieces (optional) |
2 sliced red peppers |
15 -25 fresh basil leaves |
1/2 cup sliced onion |
2 eggs (optional) |
2 cups prepared quinoa |
2 ounces olive oil |
4 ounces korean teriyaki stir-fry sauce |
Directions:
1. Heat pan to medium-high heat.
2. Add oil and start cooking the eggs in the pan.
3. Add chicken and stir-fry until about 70% cooked.
4. Add red peppers, basil leaves, onions and continue to stir-fry for about 1 minute.
5. Add the quinoa and Korean Teriyaki Stir-fry Sauce and mix together.
6. Note: Add in as much basil as you would like. I add both whole leaves and chopped. I also cooked the quinoa with some dried basil seasoning.
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