Saturday, March 2, 2013
Thai Basil Chicken
Thai is one of our favorite food option that we go to when eating out. And almost all the Thai restaurants feature basil chicken/ Shrimp. Some of them use ground meat and some chunks. This is one of the dish we usually order. Most of the restaurant dishes though are "loaded" with calories. To begin with, have you seen how much oil is floating around in the served plate? So I try to recreate the favorites at home, so kiddos don't miss out on their favorites.
I came up with this recipe while on time crunch. And this was ready in minutes and it tasted, um umm ummmm... Since then I have repeated this and every time kids have cleaned their plate asking for more. You can serve it on top of brown/ white rice or use it in a roll.
Prep Time : 10 min | Cooking Time : 15 min | Serves : 4
Ground Chicken/ Turkey - 1 pound *see notes for replacement
Basil leaves - Bunch
Onion - 1 slit lengthwise
Bell Pepper - 1 Slit lengthwise
Cabbage - Cut lengthwise - 1 cup
Chili Garlic paste - 1 tsp.
Soy Sauce - 1 tsp.
Sesame Oil - 1 tsp.
Salt to taste
Method of Preparation:
~ In a wok add sesame oil and put it on height heat. Stir fry Onion and Bell Pepper.
~ Add meat and mash to get through the lumps.
~ Once it's almost done, add cabbage and chili garlic paste, soy sauce.
~ Now top it with cut basil leaves and add salt to taste. Give it a thorough mix and remove from heat.
~ Serve it on top of fresh hot rice.
1. You can replace the meat with dry soy chunks. Use two cups Nutrella dry soy chunks or soy granules. Soak it in boiling water for about half an hour (or can pressure cook for a whistle). Use it instead of meat.
2. Fresh soy meat is available in several stores in US. It's fresh and packed with protein. So next time you go to a grocer, look around for this veggie substitute.
Sending this kids favorite to Bon Vivant #13 - Kids Delight going on now @SumeesCulinary.
Hearth&Soul Bloghop @Zesty South Indian Kitchen