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Spicy Thai Diced Chicken with Basil 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. In a bowl, dissolve cornstarch in water. Stir in fish sauce, soy sauce and sugar. Set aside. 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.
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