Thai Basil Chicken

Thai Basil Chicken

INGREDIENTS:  Yields 4 servings

2 cups Water

1 cup Jasmine Rice

2 ½ cups leftover Chicken, chunked or shredded

2 TBSP Honey

2 TBSP low sodium Soy Sauce + extra for drizzling

Juice of half a Lime

2 TBSP Olive Oil, divided

1 Carrot, grated

½ cup Mushrooms, chopped

¾ cup Onions, chopped

1 TBSP Fish Sauce

1 TBSP Oyster Sauce

4 cloves Garlic, chopped or minced

1 – 1 ½ cups Snow Peas

1 handful of fresh Basil Leaves (Thai if you can find them)

½ cup Chicken Broth

1 Egg

1-2 tsp Siracha Sauce

PREPARATION:

     Cook Rice for 15 minutes and set aside.  Leftover Rice works great.

     Place Chicken in a small bowl, and then add Honey, Soy Sauce, and Lime Juice.  Stir and set aside.

     In preheated wok or large skillet with high sides, pour a drizzle of Olive Oil, the Oyster Sauce, and Fish Sauce.  and add Shallots or Onions, Carrot, and Mushrooms.  Stir-fry over Medium High heat for about 3 minutes. Add Garlic, and cook for 1 minute more.      Add cooked Rice and continue stir-frying.  

I always add a few drizzles of Soy Sauce here and there as I’m stir-frying.  The Chicken Broth can be added any time here, a few TBSPs at a time so the Rice doesn’t dry out.  Once the Rice begins to brown a bit, make a hole in the center and add the raw Egg.  As soon as it begins to cook, stir it carefully so it doesn’t mix in with the Rice yet.  Add your Siracha Sauce to the Rice.  When the Egg is cooked, go ahead and stir it into the Rice. I like to Add the Snow Peas last because I don’t like them over cooked. As soon as they turn darker green, they are done.  Add the fresh Basil Leaves and once they are wilted, remove everything into a serving dish.

    Add a drizzle of Olive Oil to the pan.  Add the Chicken and stir fry for a few minutes.  Pour on top of the Rice and Vegetable mixture.  Serve.

     This is wonderful served with Egg Rolls, Spring Rolls, Pot Stickers, etc.

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By Tika for CHEW WANNA EAT? © 2021