Thai Chicken With Basil And Vegetables

Recipe Ingredients

2 tablespoons	30ml	Low-sodium chicken broth or water
2 teaspoons	10ml	Fish sauce
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Reduced-sodium soy sauce
1 lb	454g / 16oz	Boneless skinless chicken breasts - all fat removed
1 teaspoon	5ml	Vegetable oil
2		Garlic cloves - minced
		(or 1 tspn bottled minced garlic)
1		Serrano pepper - (optional) - seeded, chopped
2 cups	292g / 10oz	Broccoli florets - (abt 4 oz)
2		Carrots - cut very thin strips
4		Green onions - cut 1" pieces
1/4 cup	10g / 0.4oz	Fresh basil leaves - (firmly packed)
2 cups	320g / 11oz	Rice, Jasmin preferred - cooked

Recipe Instructions

In a small bowl, combine chicken broth, fish sauce, sugar, and soy sauce. Set aside.

Rinse chicken breasts and pat dry with paper towels. Thinly slice breasts. Set aside.

Heat a wok or large skillet over medium-high heat. Add oil and swirl to cover bottom of wok. Add garlic and serrano pepper. Cook for 10 to 15 seconds. Add chicken and stir-fry for 3 to 4 minutes, or until chicken is no longer pink in the center. Add the broccoli, carrots, and green onions and stir-fry for 2 to 3 minutes, or until vegetables are tender-crisp. Add the reserved sauce mixture and basil leaves. Stir-fry for 1 minute, or until mixture is warmed through. Serve over cooked rice.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Carol Ritchie, American Heart Association Low-Fat, Low-Cholesterol Cookbook - From the TV FOOD NETWORK - (Show # CL-9077 broadcast 03-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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