This was a good recipe, but as usual with me I thought there was a bit too much soy sauce flavor. Next time I will try another less soy sauce flavored sauce. Also, I don't like mushrooms, so I substituted carrots, which I cooked first. I liked how the basil leaves got a bit crispy in the oil, but only half of them did this. I put the soggy ones in tomorrow's leftovers container!!Stir-Fried Basil Chicken
2/3 c. packed fresh basil leaves (about 40 )
1/2 c. water
3 T soy sauce
3 T dry sherry (or water)
4 t. cornstarch
1 t. instant chicken bouillon granules
3-4 T vegetable oil
2 t. finely chopped fresh garlic
12 green onions, cut into 1-inch diagonal slices
16 oz. fresh mushrooms, sliced
2 whole boneless chicken breasts, skinned, cut into 1-inch cubes
2 c. hot cooked rice
1. Wash basil leaves. Lay leaves in a single layer on paper towels and pat dry. Let stand at room temperature for 30 minutes and pat leaves again with paper towels.
2. In a small bowl, stir together water, soy sauce, sherry, cornstarch, and chicken bouillon and set aside.
3. Heat 1-2 Tablespoons of oil in a wok and add basil leaves. Cook over medium high heat, stirring constantly, until glossy green. Use a slotted spoon to remove basil leaves from the hot oil and drain on paper towels.
4. Add garlic to hot oil and cook over medium high heat, stirring constantly for about 15 seconds.
5. Add 1-2 Tablespoons of oil to the wok and add the green onions. Continue cooking, stirring constantly, for another minute.
6. Add the mushrooms and continue cooking, stirring constantly, for another minute. Remove vegetables from wok and set aside.
7. Place chicken in hot wok and cook over medium high heat, stirring constantly, until chicken is fork tender (about 3-5 minutes).
8. Push chicken from the center of the wok. Stir sauce and add sauce to the center of the wok. Cook, stirring constantly, until slightly thickened (1-2 minutes).
9. Return cooked vegetables to wok and stir to coat with the sauce. Cook, stirring constantly, until heated through (about 1 minute). Place on serving plate and sprinkle with cooked basil leaves. Serve over rice. Makes 4 servings.
1/2 c. water
3 T soy sauce
3 T dry sherry (or water)
4 t. cornstarch
1 t. instant chicken bouillon granules
3-4 T vegetable oil
2 t. finely chopped fresh garlic
12 green onions, cut into 1-inch diagonal slices
16 oz. fresh mushrooms, sliced
2 whole boneless chicken breasts, skinned, cut into 1-inch cubes
2 c. hot cooked rice
1. Wash basil leaves. Lay leaves in a single layer on paper towels and pat dry. Let stand at room temperature for 30 minutes and pat leaves again with paper towels.
2. In a small bowl, stir together water, soy sauce, sherry, cornstarch, and chicken bouillon and set aside.
3. Heat 1-2 Tablespoons of oil in a wok and add basil leaves. Cook over medium high heat, stirring constantly, until glossy green. Use a slotted spoon to remove basil leaves from the hot oil and drain on paper towels.
4. Add garlic to hot oil and cook over medium high heat, stirring constantly for about 15 seconds.
5. Add 1-2 Tablespoons of oil to the wok and add the green onions. Continue cooking, stirring constantly, for another minute.
6. Add the mushrooms and continue cooking, stirring constantly, for another minute. Remove vegetables from wok and set aside.
7. Place chicken in hot wok and cook over medium high heat, stirring constantly, until chicken is fork tender (about 3-5 minutes).
8. Push chicken from the center of the wok. Stir sauce and add sauce to the center of the wok. Cook, stirring constantly, until slightly thickened (1-2 minutes).
9. Return cooked vegetables to wok and stir to coat with the sauce. Cook, stirring constantly, until heated through (about 1 minute). Place on serving plate and sprinkle with cooked basil leaves. Serve over rice. Makes 4 servings.
No comments:
Post a Comment