Thai Basil Chicken with Coconut Rice
This is a fabulous dish that is very easy and packs a lot of flavor!! This recipe is curtesy of Cuisine at Home.
Combine for the Slurry Mixture
3/4 Cup Coconut Milk (Do not confuse coconut milk with cream of coconut.)
1/4 Cup Chicken Stock/Broth
2 Tbs. Oyster Sauce
2 Tbs Fresh Lime Juice
1 Tbs Soy Sauce
2 tsp brown sugar
2 tsp cornstarch
1/2 tsp anchovy paste (optional)
Season: Stir-Fry in 2-4 Tbs Vegetable Oil
1 lb boneless chicken breast cut into 1-2" chunks.
1 1/2 Cup of green beans (I used the frozen petite green beans, thawed)
1 Cup red bell pepper diced
1 Tbs Garlic, minced
Stir in; Garnish with
1 cup whole or sliced basil leaves (I use a tad more as we really like the flavor)
1 jalapeno thinly sliced with seeds
1/2 Cup dry roasted peanuts, chopped (we omit these due to allergies)
Combine all ingredients for the slurry and set aside
Season chicken with salt and pepper and then stir fry in 2 T oil over high heat for 5-8 minutes or until no longer pink. Remove and set aside. Heat 1 T oil in same pan add green beans and stir fry 1-2 minutes, add bell pepper and garlic and stir fry another 2-3 minutes. Add chicken and any juices and stir fry 1-2 min. Stir in slurry mixture and cook 2 minutes allowing sauce to thicken. Stir in basil and jalapeno and garnish with peanuts. Serve over Coconut Rice (See Below)
Coconut Rice (Start this cooking then start working on the other dish. You can turn stove down to lowest heat to keep warm)
1 1/2 cups chicken stock
1 cup coconut milk
2 tsp sugar
1 tsp kosher salt (do not use table salt or you'll over salt it)
1 cup basmati or jasmine rice (rinse before adding to liquid)
Finish with 2 Tbs fresh lime juice and 1 Tbs unsalted butter.
Bring stock, coconut milk, sugar and salt to boil, add rice, cover and turn to low and let cook 15-20 minutes until liquid is absorbed. Remove from heat and let rest for 5 minute before stirring. Add fresh lime juice and butter and fluff.
This recipe is just wonderful!