Friday, May 22, 2009

THAI BASIL CHICKEN WITH COCONUT RICE

No, I'm not listening to a Harry Nilsson album. But that song got stuck in my head as I was making this great Thia dish with coconut and lime.

It wasn't a favorite of my husbands...probably because of the Oyster sauce and Anchovy paste...but I loved it.


THAI BASIL CHICKEN WITH COCONUT RICE
(Recipe from Cuisine at Home)

Slurry Ingredients
¾ C. coconut milk*
¼ C. chicken broth
2 T. oyster sauce
2 T. fresh line juice
1 T. soy sauce
2 T. brown sugar
2 t. corn starch
½ t. anchovy paste (optional)

Stir Fry Ingredients
1 lb. boneless chicken breast, cut into strips
1 ½ C. cut green beans, blanched
1 C. red bell pepper, seeded and diced
1 T. garlic minced
1 C. whole or sliced basil leaves
1 jalapeno, thinly sliced with seeds
½ C. dry roasted peanuts, chopped

1. Combine all ingredients for the slurry and set aside.
2. Season chicken with salt and pepper, then stir fry in 2 T. in a sauté pan over high heat for 3-4 minutes. Flip chicken and cook 3-4 more minutes. Remove and set aside.
3. Add another 2 t. oil to the same pan, add beans, bell pepper, and garlic. Stir fry 2 minutes.
4. Add chicken and accumulated juices and stir fry 2 more minutes.
5. Stir in the slurry mixture and cook 2 minutes to thicken and incorporate flavors. Remove from heat.
6. Stir in basil and jalapeno. Garnish with peanuts.

Coconut Rice Ingredients
1 ½ C. chicken broth
1 C. coconut milk
2 t. sugar
1 t. salt
1 C. basmati or jasmine rice
2 T. fresh lime juice
1 T. butter
7. Bring broth, coconut milk, sugar and salt to a boil; stir in the rice.
8. Cover, reduce heat to low, and simmer 15 minutes, or until the liquid is absorbed.
9. Remove from heat and let sit for 5 minutes before stirring.
10. Finish with lime juice and butter. Fluff with a fork.

*Coconut milk will sometimes separate in the can while sitting on the shelf. Be sure to open the can and mix it really well.

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