Chile Chicken With Basil Stir Fry |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a Thai inspired stir fry from Good Housekeeping magazine. Ingredients:
1 cup quick-cooking brown rice |
4 garlic cloves |
1 tablespoon vegetable oil |
1 teaspoon vegetable oil |
1 lb green beans, trimmed and cut into 1-inch pieces |
1/4 cup water |
2 tablespoons water |
kosher salt & freshly ground black pepper |
1 thai peppers or 1 serrano pepper, seeded and minced |
1 1/4 lbs chicken breast tenders, sliced thin crosswise |
2 tablespoons reduced sodium fish sauce |
1 teaspoon low sodium soy sauce |
2 teaspoons sugar |
1 cup fresh basil, packed |
fresh basil, for garnish |
Directions:
1. Prepare rice according to package directions, omitting any salt.
2. Slice half the garlic thin and the other half mince.
3. Heat 1 tbsp oil in a skillet, over medium high heat, and add sliced garlic; cook until golden, about 10 seconds.
4. Add green beans and 1/4 cup water; season with 1/4 teaspoon salt and 1/4 teaspoons pepper.
5. Cook until beans are crisp tender, about 4 to 5 minutes, stirring frequently; transfer to a bowl or plate.
6. Heat 1 tablespoon oil, over medium high heat, in the skillet; add chile pepper, chopped garlic; cook about 6 seconds.
7. Add chicken, cook 2 to 3 minutes, stirring occasionally.
8. Add fish sauce, soy sauce, 2 tablespoons water, cook 1 minute.
9. Stir in basil and wilt, about 15 to 20 seconds.
10. To serve: divide rice, green beans, and chicken between 4 plates; garnish with additional fresh basil leaves.
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