Wednesday, March 27, 2013

Spicy Basil Chicken with Sauteed Snap Peas, Peppers, & Carrots

Here's an amazing meal inspired by two recipes from Cooking Light Magazine April 2012.  It's light, but filling, and has amazing flavor.  The basil just makes the dish for me, and the crisp sauteed veggies are perfect.  Even Annalyn was in love with them (the peas were her favorite and the carrots a close second).  If you plan on needing more than 3-4 servings, I would recommend doubling it.  Maybe we were just extra hungry, but for us, it served 2 adults, 1 toddler, and 1 lunch the next day.

Spicy Basil Chicken with Sauteed Snap Peas, Peppers, & Carrots

- 1 T. olive oil
- 1/4 c. diced green onions
- 1 T. minced garlic
- 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 t. sugar
- 2 T. reduced sodium soy sauce
- 1 T. chile paste with garlic
- 1 t. water
- 1/2 t. cornstarch
- 1/4 t. salt
- 1/3 c. sliced basil leaves
serving suggestion:  rice and snow peas/peppers/carrots
- 1 bag steam-in-the-bag frozen rice
- 2 t. toasted sesame oil, divided
- 1 (16 oz.) bag snow peas
- 1 medium red bell pepper, thinly sliced
- 2 medium carrots, peeled and sliced
- 1/4 t. salt
- 1/8 t. freshly ground black pepper


1.  Heat a large nonstick skill over medium-high heat.  Add oil to the pan, then green onions and garlic.  Cook for 30 seconds.

2.  Add chicken and cook about 15 minutes until chicken is done.  (With about 5 minutes left, start the rice.)

3.  In a measuring cup, combine next 6 ingredients (sugar - salt) and whisk until smooth.  Pour over the chicken, and cook for 1 minute or until mixture thickens, stirring to coat chicken.  Remove from heat and stir in the basil.

4.  For the veggies, heat another skillet over medium-high heat.  Add 1 t. sesame oil, swirl to coat.  Add snow peas, pepper, and carrots; saute for 4 minutes or until veggies are crisp-tender, stirring occasionally.

5.  Remove from heat, drizzle with remaining 1 t. sesame oil.  Sprinkle with salt and pepper, and toss well to combine.

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