Thai chicken with basil and vegetables

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Low-sodium chicken broth or water
2 teaspoons Fish sauce
2 teaspoons Sugar
1 teaspoon Reduced-sodium soy sauce
1 pounds Boneless; skinless chicken breasts, all visible fat removed
1 teaspoon Vegetable oil
2 Cloves garlic; minced, or 1 teaspoon bottled minced garlic
1 Serrano pepper; seeded and chopped (optional)
2 cups Broccoli florets; (about 4 ounces)
2 Carrots; cut into very thin strips
4 Green onions; cut into 1-inch pieces
¼ cup Fresh basil leaves; firmly packed
2 cups Rice; cooked, jasmin preferred

Directions

SAUCE

In a small bowl, combine sauce ingredients. Set aside.

Rinse chicken breasts and pat dry with paper towels. Thinly slice breasts.

Set aside.

Heat a wok or large skillet over medium-high heat. Add oil and swirl to cover bottom of wok. Add garlic and serrano pepper. Cook for 10 to 15 seconds. Add chicken and stir-fry for 3 to 4 minutes, or until chicken is no longer pink in the center. Add the broccoli, carrots, and green onions and stir-fry for 2 to 3 minutes, or until vegetables are tender-crisp. Add the reserved sauce mixture and basil leaves. Stir-fry for 1 minute, or until mixture is warmed through.

Serve over cooked rice.

Yield: 4 servings

Notes: Recipe courtesy of Carol Ritchie, "American Heart Association Low-Fat, Low-Cholesterol Cookbook" Recipe by: Cooking Live Show #CL9077 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Apr 4, 1998

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