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.



 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

  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."

1 Comments:

Just Us

We will also remind you that this is just a BLOG…just the highlights. We don’t sit around happily smiling for pictures all day long. Our life is far from perfect: we are imperfect people serving a perfect God. We do strive to glorify God, but we fail miserably and find comfort in knowing that our debts have been paid and we have been set free.

Follow by Email