September 7, 2011

Tonight's Dinner [9-7]

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.
It called for 10 cloves of garlic.  TEN!!!

Holy. Basil.
Holy. Basil.  Chiffonade.
Chicken. Amen.

  • 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


  1. 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.
  2. 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.

Served  best with Merlot.
Recipe from Martha

And all my taste buds said, "Amen."


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