Thai Basil Chicken

By  Holly Bergstrom  On  February 19, 2020

Ingredients:

  • 5oz baby spinach
  • 1 cup basmati rice
  • 8oz chicken or vegetable broth
  • 1 1/2 lbs boneless skinless thighs
  • 2oz fresh basil
  • 4 cloves garlic
  • 2 jalapeno peppers
  • 2 shallots
  • 4tsp brown sugar
  • olive oil
  • 4tsp fish sauce
  • 1/4 cup soy sauce

Instructions:

  1. Preheat small Xtrema saucepan over low heat.
  2. Using a strainer or colander, rinse the 1 cup rice under cold, running water, then drain and transfer to a small saucepan. Add 2 cups water and bring the mixture to a boil over medium heat.
  3. Wash and dry the fresh produce
  4. In a medium bowl, combine the broth, soy sauce, fish sauce, and brown sugar. Whisk to combine the sauce and set aside.
  5. Once the liquid (rice) comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  6. Roughly chop the chicken thighs into 1/2-inch pieces.
  7. Peel and mince the garlic and shallot. Quarter the jalapeno peppers lengthwise; seed and remove ribs of the jalapenos. Finely dice and set aside.
  8. Preheat a large Xtrema skillet on low.
  9. Once warm, raise to medium heat. Add oil and swirl to coat the bottom.
  10. Add chicken and stir fry for 3-4 minutes, then add the garlic, shallot, and jalapeno. Continue cooking on medium heat for 3-4 minutes, stirring often.
  11. Chop the baby spinach into small pieces.
  12. Pour the sauce into the skillet. Cook until the sauce thickens and glazes the meat, 8-12 minutes. Remove from heat.
  13. Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Reserve a few leaves for garnish.
  14. Add the spinach (in handfuls) and basil to the skillet and stir until wilted.
  15. Serve and enjoy!

 

 

 

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