Tuesday, October 8, 2013

Thai Chicken with Basil and Pineapple

I've said it many times before, but I love stir frys. Of pretty much any flavor and protein. They're just so tasty! This had a lot of flavor to it and will definitely be added to my list of stir frys! I only used a small serrano pepper and it added just enough kick to not make it too spicy for me! Serve with some rice and egg rolls and you have yourself a meal!

Thai Chicken with Basil and Pineapple-adapted from Everyday with Rachael Ray
Total Time: 30 Minutes
Serves 4

  • 2 tablespoons canola oil
  • 1 1/2 pounds boneless, skinless opp breasts, chopped into bite-size pieces
  • 1 can diced pineapple
  • 1 red bell pepper, thinly sliced
  • 1 serrano pepper, seeded and finely chopped
  • 1 1/2 inch ginger root, grated
  • 3-4 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons fish sauce
  • 1 cup basil leaves, torn
Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Cook chicken about 6 minutes, or until thoroughly cooked. Transfer to a plate.

Add additional 1/2 tablespoon to skillet and stir fry pineapple, peppers, ginger and garlic until crisp tender. Stir fry about 3 minutes, and then add in soy sauce and fish sauce. Mix in chicken and toss to coat. Top stir fry mixture with basil leaves.
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