This spicy Thai chicken dish with basil helps you get the most flavor AND nutritional bang out of your savory chicken main dish.
1 pound boneless and skinless chicken thighs or breasts
1/4 yellow onion, finely sliced (about 2/3 cup)
4 cloves garlic, peeled and minced
1 habanero chile, stemmed, seeded and minced
3/4 teaspoon cornstarch
2 teaspoons water
3 tablespoons Thai fish sauce
1 teaspoon soy sauce
1/2 teaspoon sugar
3/4 cup Thai sweet basil leaves
1 14-1/2-ounce can vegetable or chicken broth plus water to equal three cups liquid
1-1/2 cup long-grain white rice
1/4 teaspoon salt
2 tablespoons lemon juice (divided)
1 tablespoon olive oil
Cut away and discard any pieces of fat from chicken. Then dice into 1/2-inch pieces. Set aside.
Prepare onion, garlic and chile. Set aside separately.
Chop basil leaves coarsely. Leftover may be some tiny leaves; set aside. In a 2-1/2-quart saucepan, combine broth-water combination, rice and salt. Bring to a boil, stirring well. Reduce heat to low, cover and cook 20 minutes. With fork, stir in 1-tablespoon lemon juice. Re-cover and set aside.
While rice is cooking, finish chicken. Heat oil in a 9 to 10-inch nonstick skillet over medium heat. When hot, add onion and stir two minutes. Add garlic and Chile; stir two minutes.
Turn heat to medium high, add chicken and stir three minutes. Stir in fish sauce mixture and bring to boil. Reduce heat and simmer chicken gently five minutes. Check for doneness.
Stir in basil and remaining 1-tablespoon lemon juice. Spoon chicken over rice and serve with lemon wedges.
Recipe makes 4 to 6 servings.
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