Basil Thai Chicken with Summer Squash & Zucchini

 

(Copyright 2010 http://www.somedaygourmet.com/)

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

Inspired by: Rachel Ray - Spicy Thai Chicken

Ingredients

• 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

Directions

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.

Roasted Veggie and Margarita Marinated Chicken Fajitas w Pico de Gallo

(Copyright © 2009 Someday Gourmet)


Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Level I
Yield: 2-3 Servings

Ingredients

Fajitas

• 1 Squash – cut into 1/4in wide strips
• 1 Zucchini – cut into 1/4in wide strips
• 1 lb Chicken breast – cut into fajita-style strips
• 1 1/2 Cup Margarita mixer
• 2 Tbsp olive oil
• 2 Tbsp course salt
• 2 Tbsp chili powder
• 1 Cup Grated Mexican Cheeses (optional)
• Sour cream (optional)
• Flour tortillas

Simple Pico De Gallo

• 1 Small Onion - finely chopped
• 4 Roma Tomatoes or similar – diced
• 1/3 Can Rotel Tomatoes w/ chilies
• 1 Tbsp Dried Cilantro (fresh is better!)

 Mix and refrigerate at least 1 hour - Yields 2 cups

Fajita Instructions

Place cleaned and cut chicken strips in a plastic bag or bowl and cover with margarita mixer. Marinate for 1-3 hours.

Preheat oven to Broil Lo or 450 F. Add squash and zucchini to a bowl and gently coat with oil and chili powder. Transfer to a foil lined baking sheet and roast 8” from top of oven for 10 minutes or until tips of veggies start to blacken. Remove from oven and cover in a serving dish.

In the meantime, remove chicken from marinade and pat dry with paper towels (important!). Sprinkle chicken with salt and add to a large frying pan. Brown over medium heat 5-8 minutes until fully cooked and juice runs clear. Remove from pan and cover in a serving dish.

Heat tortillas according to package (I threw them in the cooling oven for 2 minutes on same tray used for veggies) and serve with veggies, chicken, pico de gallo, cheese and sour cream.

Chef’s Notes

• As you are frying the chicken it’s essential that you actively drain off any liquids during cooking so that chicken browns, not boils in liquid. You can do this by trapping the chicken in the pan with a lid and pouring the liquids into the sink directly from the pan but be careful with the hovering hot pans!
• If you like things spicy, consider tossing some chili powder or cayenne seasoning into the frying chicken just before you finish browning.