Spicy Thai Diced Chicken with Basil Recipe
Healthy Chicken Recipe
Ingredients:
One pound boneless and skinless chicken thighs or breasts
1/4 yellow onion, finely sliced (about 2/3 cup)
Four medium cloves of garlic, peeled and minced
One medium 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
One can of (14-1/2 ounces) vegetable or chicken broth, regular or reduced sodium, plus water to equal three cups
1-1/2 cup long-grain white rice
1/4 teaspoon salt
2 tablespoons lemon juice (divided)
1 tablespoon olive oil
Lemon wedges
Directions:
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 mnedium0high, 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 four to six servings.
See also:
Thai Cucumber Salad Healthy Recipe
Thai Noodles Low Fat Recipe
Thai-Style Salmon Stir-Fry Healthy Recipe
