Y’all, I am literally eating my way through Pinterest.
Those of you who use Pinterest know what I mean when I say that it’s an addiction. It’s something that should be taken seriously, which is why I have a veeeeeeeeery limited window I allow myself to browse the ol’ boards. I like to call it “middle of the night after rocking Wes back to sleep and I can’t fall back asleep.” You know, something like that.
I originally saw this recipe in my Cooking Light magazine, but made sure to pin it immediately because I knew I wanted to eat it for dinner this week. Let’s just call it a maaaaaaajor win, shall we?
Now here’s this: I did make a few tiny changes, mainly because I had a huge bag of broccoli slaw we needed to eat and I didn’t want to spend money on lettuce just to eat the chicken stuff with. Regardless the flavor was outstanding, and I am so glad that my Pinterest addiction paid off! Here’s the recipe with the changes I made, although it’s all based on the original recipe, found here. Enjoy!
SPICY THAI BASIL CHICKEN
- 4 boneless skinless chicken breasts
- 1 Tbsp canola oil
- 1/2 red onion, chopped small
- 3 cloves garlic, minced
- 2 serrano chiles, seeded and minced
- 1 red bell pepper, chopped
- 1 bag (about 2-3 cups) broccoli slaw
- 3 Tbsp fish sauce
- 1-1/2 Tbsp low-sodium soy sauce
- 1-1/2 Tbsp brown sugar
- 1/2 tsp black pepper
- 3 Tbsp fresh lime juice
- 1 cup fresh chopped basil
- 1/3 cup cold water
- 1 Tbsp corn starch
First things first, roast off the chicken breasts. I put mine in a 375 oven for 30 minutes until just done – make sure you don’t overcook since they’ll cook some more in the sauce! Let the cooked chicken cool slightly then chop into bite-size pieces. Heat a large pan over medium high heat. Saute the onion, garlic, red pepper and broccoli slaw in the oil for about 3-4 minutes until the slaw starts to soften. Add the serrano and let it cook another 2-3 minutes. Stir in the chicken, fish sauce, soy sauce, brown sugar pepper and lime juice. Stir to combine and let it cook for about 2-3 minutes. Whisk together the water and corn starch until combined and add to the pan. Allow to reduce a bit until the sauce is nice and thick. Remove from the heat and stir in the chopped basil. Serve hot!