Thursday, August 25, 2011

Chicken days

After a long week of work for Vance, I wanted to make a nice satisfying meal for him last night. I settled on basil Thai chicken with coconut milk and stir fry vegetables.

I adjusted the recipe from 6 servings to 4, and changed out a few elements to use the ingredients I had on hand.
  • 1-1/3 cups uncooked jasmine rice
  • 2-2/3 cups water
  • 1/2 cup coconut milk
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon fish sauce
  • 1 teaspoon red pepper flakes
  • 2 teaspoons olive oil
  • small onion, sliced
  • 1 tablespoon and 1 teaspoon fresh ginger root, minced (I used jarred ginger)
  • 2 cloves garlic, minced
  • 1-1/4 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
  • 3 green onions, chopped
  • 1 cup chopped fresh basil leaves
  • sliced fresh vegetables (I used red bell pepper, orange bell pepper, yellow squash and snow peas - about 1/2 cup of each)


  1. Follow directions on box for rice - prepare and set aside (covered to keep warm).
  2. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
  3. In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Remove chicken and lightly saute vegetables. Return chicken to pan and stir in the coconut milk mixture. Continue cooking until sauce is reduced be about 1/3. Mix in green onions, and basil, and cook until heated through. Serve over the cooked rice.

Serve with soy sauce on the table - yum!
In preparation for my parent's visit this weekend, I have been looking up good summer recipes. For Sunday dinner I will take a stab at Roman-style Chicken with italian herbs and bell peppers by Giada. Accompanying my chicken will be shredded zucchini and orzo with parsley.

Shredded Zucchini (from the kitchen of Mary W. Clark)
4 servings
- 5 zucchni (about small-medium sice)
- 2 cloves of garlic, minced
- 2 table spoons of butter
-Peel the zucchini about 75% (removing any bruises but keeping some of the dark green skin)
-Using a grater, shred the zucchini (about medium size, the same size you would use to shred cheese)
-Place shredded zucchini pile in a colainder and douse with salt liberally. This is to help draw the moisture out of the zucchini.
-Allow zucchini to drain and if you are pressed for time, wring some out with your hands
-In medium saute pan, saute butter and garlic
-Saute the zucchini over about medium-high heat for about 10 minutes, until the zucchini is soft
-Drain any excess water and serve!

Will report back on the chicken! Have a great Thursday!

No comments:

Post a Comment