Thai Takeout - Take One
ingredients:
6 T chicken stock
2T Lite Soy Sauce
2 tsp light brown sugar
1/2 tsp corn starch
2T Olive Oil
1T Sesame Oil
1 red bell pepper sliced into thin strips
1 tsp red pepper flakes (omit if you don't like heat)
2 garlic cloves, minced
4 skinless, boneless chicken breasts, thinly sliced
1 cup thinly sliced, fresh basil leaves
3 green onions, sliced into 1-inch pieces
1/4 cup toasted cashews
Cooked Jasmine Rice
6 T chicken stock
2T Lite Soy Sauce
2 tsp light brown sugar
1/2 tsp corn starch
2T Olive Oil
1T Sesame Oil
1 red bell pepper sliced into thin strips
1 tsp red pepper flakes (omit if you don't like heat)
2 garlic cloves, minced
4 skinless, boneless chicken breasts, thinly sliced
1 cup thinly sliced, fresh basil leaves
3 green onions, sliced into 1-inch pieces
1/4 cup toasted cashews
Cooked Jasmine Rice
method:
In a bowl, whisk together the stock, soy sauce and brown sugar. Add the cornstarch and whisk until the cornstarch and sugar are dissolved. Set aside.
Begin rice preparation. Follow package instructions. I cook mine with coconut milk (canned or refrigerated) and add in 1 tsp of sugar for extra flavor but you can use water.
In a large fry pan over med-high heat, warm the olive and sesame oil. Add the bell pepper and stir-fry for 1 minute. Add red pepper flakes and the garlic and cook for 1 minute, stirring frequently. Add the chicken and cook through. Stir in the green onions and cook until the onions are slightly wilted. Whisk the sauce once again, pour the mixture into the pan and cook to a boil. Toss in cashews, stir until coated with sauce and remove pan from heat. Toss in fresh basil just before serving.
Begin rice preparation. Follow package instructions. I cook mine with coconut milk (canned or refrigerated) and add in 1 tsp of sugar for extra flavor but you can use water.
In a large fry pan over med-high heat, warm the olive and sesame oil. Add the bell pepper and stir-fry for 1 minute. Add red pepper flakes and the garlic and cook for 1 minute, stirring frequently. Add the chicken and cook through. Stir in the green onions and cook until the onions are slightly wilted. Whisk the sauce once again, pour the mixture into the pan and cook to a boil. Toss in cashews, stir until coated with sauce and remove pan from heat. Toss in fresh basil just before serving.
Place rice on a plate and top with the stir-fry. Garnish with a little extra basil.
Bon Appetite (or whatever they say in Thailand)!
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