Wednesday, September 22, 2010

Chicken and Basil Stirfry

Adapted from Cooking Light
Chicken and Basil Stirfry
Makes 4 Servings

1 pound chicken
½ red bell pepper, cut in thin strips
4 oz mushrooms
1 tbsp canola oil
1 tbsp minced garlic
1 tbsp minced ginger
1/4 tsp red pepper flakes
2/3 cup chicken broth
1 tbsp soy sauce
2 tsp cornstarch
3 cups fresh basil leaves, rinsed
3 cups white rice, cooked per instructions in microwave
Salt and siracha sauce to taste

Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long. Place a 12-inch nonstick frying pan over high heat; when hot, add oil, garlic, ginger, flakes and chicken. Stir often until chicken is barely still pink, 3 to 4 minutes. Add peppers and mushrooms, stir for 3 to 4 more minutes until chicken is no longer pink. In a small bowl, mix broth, soy sauce and cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute. Add basil leaves and stir just until barely wilted, about 30 seconds. Add salt to taste and pour into a serving bowl over rice.

Nutritional Information: 416 calories, 59 carbs, 5 fat grams and 28 protein grams.

Review: Seriously - loved it! The flavors were great, the mushrooms + red peppers made it flavorful and colorful, I loved the sauce - it was like 'brown sauce' at Chinese restaurants that I used to get on the side. A definite new standard for the casa - and it gives me a way to use some of our basil (we no longer have basil plants; we have basil bushes!).

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