I'm in trouble. Big trouble. Like, I'm running a 10K on Sunday; and, instead of additional training today, I stayed home and cooked. With garlic. And part of me died and went to heaven. Seriously.
Tonight, I made Chicken Holy Basil. The name of the recipe is actually quite accurate. Holy Basil. This dish is truly divine. Thanks to my
sister-in-law and
Martha, my life is forever changed.
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| It called for 10 cloves of garlic. TEN!!! |
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| Holy. Basil. |
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| Holy. Basil. Chiffonade. |
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| Chicken. Amen. |
Ingredients
- 10 cloves garlic, minced
- 1/4 cup plus 2 tablespoons vegetable oil
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon plus 1 teaspoon Asian fish sauce (Soy sauce or Worcestershire as a substitute)
- 2 teaspoons soy sauce
- 4 1/2 teaspoons sugar
- Freshly ground pepper
- 3 cups loosely packed fresh holy basil leaves, plus more for garnish
- Sticky or steamed jasmine rice, for serving
Directions
Mince garlic. Heat oil in a wok or large skillet over medium-high heat. Add garlic. Cook, stirring constantly, until garlic is just golden, about 20 seconds.
Add chicken; cook, stirring often, until chicken is cooked through, about 4 minutes. Stir in fish sauce, soy sauce, sugar, and 1 1/2 teaspoons pepper. Add basil; cook, stirring constantly, 1 minute. Season with more pepper, if desired. Serve over rice. Garnish with basil.
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| Served best with Merlot. |
And all my taste buds said, "Amen."
AMAZING! I gotta try this!
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