So Annie posted this recipe in the comments section, just thought I would make it an actual posting so it was easier to find. If anyone has any question on how to post, just ask me! Also I sent Author invites to everyone (everyone who had a gmail account) but I think some people missed it and accepted just the invitation to view the blog. If you wanted to be an author (so that you can create postings like this) then let me know and I can resend the invite!
Thai Basil Chicken
prep time:20 min
start to finish:20 min
makes:4 servings
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon canola or soybean oil-for easy go w/canola
3 cloves garlic, finely chopped-easy go with McCormicks
2 red or green jalapeño chiles, seeded, finely chopped
1 tablespoon fish sauce or reduced-sodium soy sauce-easy soy
1 teaspoon sugar
1/4 cup chopped fresh basil leaves-easy just tear them apart
1 tablespoon chopped fresh mint leaves-easy tear them apart
1 tablespoon chopped unsalted dry-roasted peanuts, if desired
1. Cut each chicken breast into 4 pieces. Cubed
2. Spray 12-inch skillet with cooking spray. Add oil; heat over medium-high heat. Cook chicken, garlic and chilies in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in fish sauce and sugar. Sprinkle with basil, mint and peanuts.
Serve with rice and take leftovers to work for lunch the next day.
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