Monday, July 19, 2010

Basil Thai Chicken with Summer Squash & Zucchini


Prep Time: 30 Minutes
Cook Time: 10 Minutes
Difficulty: Level 1
Yield: 3-4 servings

  • 2 Large Chicken Breasts
  • 1/2 Vidalia Onion
  • 1 Squash
  • 1 Zucchini
  • 1 Packed Cup of Fresh Basil (approx.)
  • 2 Scallions
  • 2 Tbsp Minced Garlic
  • 3 Tbsp Canola Oil
  • 4 Tbsp Low Sodium Soy Sauce
  • 2 Tbsp Fish Sauce (Found in Thai section of grocery store)
  • 2 Tbsp Sriracha Sauce (mild but noticable heat, add more if you desire but caution!)
  • 2-3 Tbsp Freshly Squeezed Lime Juice (use other half for garnish)
  • 1 Tbsp Cracked Black Pepper
  • 2 Dozen Roasted Peanuts, crushed
  • Jasmine Rice
  • Large Electic Wok or Non-stick Frying Pan

Begin prep work by washing squash, zucchini, basil (if necessary) and scallions (if necessary).  Chop the squash and zucchini into 1/2" cubes or bigger so that each piece has some of the skin.  Set aside.  Next dice the onion and scallions and set aside in a different bowl.  Finally, roll the basil leaves into a clump and rough chop into strips, place in a 3rd small bowl.

If serving with rice, turn the water on to begin to boil at this point.  Follow the directions on the rice package (usually add into boiling water, cut the heat and let simmer for 15 minutes or so until the water is absorbed).

Clean and remove fat/skin from the chicken breasts.  Slice into 1/2" strips and then cut each strip into bit size chunks.  Not too small here as you dont want the chicken to dry out during the high-heat cooking.

Add 2 Tbsp of canola oil to the Wok and preheat to High Heat (400 degrees).  When ready, carefully add the chicken using tongs and make one layer of chicken along the bottom of the pan.  Let cook for a minute or so until the bottoms begin to golden and then stir.  Repeat until the chicken is mostly golden, no more than 5 minutes total for this step.

Push the chicken out of the center and around the edges.  Add 1 tbsp canola oil to the center of the Wok followed by the onions and scallions and let sizzle for 1 minute.  Then fold the chicken into the onion mixture and push everything back out to the edges.  Add the squash & zucchini and the minced garlic to the center of the Wok and cook for 1 minute.  Fold the chicken & onion mixture into the veggies in the center and add the soy sauce, sriracha, fish sauce, lime juice and cracked pepper.  Cook for 1 more minute and then add the chopped basil.  Gently stir until the basil is wilted.

Cut the heat, sprinkle with the chopped peanuts, and serve!  Garnish with a few cilantro sprigs and a slice of lime.

No comments:

Post a Comment

Related Posts with Thumbnails