1 ¼lbsboneless, skinless chicken breasts, sliced into thin strips
2tbspoyster sauce
2tbsplight soy sauce
5cloves garlic
1serrano chile (or more, if you can handle it!)
2tbspvegetable/olive/avocado oil
3cupsfresh basil (preferably Thai)
cooked rice, for serving
Directions
1
In a bowl, toss the chicken with the oyster and soy sauces, and marinate for 10 minutes.
2
Mash the garlic and chile together (seeded, if desired), until finely smashed (alternatively, these can both be minced)
3
In a large skillet, heat the oil over medium-high heat. When it is shimmering hot, add the garlic-chile mixture and cook until fragrant, about 30 seconds
4
Increase the heat to high and add chicken. Stir frequently until cooked through, about 4 minutes
5
Add the basil and cook until wilted, about 1 minute
6
Serve with rice. Makes about 4 servings
Note
7
Though we may end up with only 1 cup of basil from the backyard plant, this recipe still turns out well!
1 ¼lbsboneless, skinless chicken breasts, sliced into thin strips
2tbspoyster sauce
2tbsplight soy sauce
5cloves garlic
1serrano chile (or more, if you can handle it!)
2tbspvegetable/olive/avocado oil
3cupsfresh basil (preferably Thai)
cooked rice, for serving
Directions
Directions
1
In a bowl, toss the chicken with the oyster and soy sauces, and marinate for 10 minutes.
2
Mash the garlic and chile together (seeded, if desired), until finely smashed (alternatively, these can both be minced)
3
In a large skillet, heat the oil over medium-high heat. When it is shimmering hot, add the garlic-chile mixture and cook until fragrant, about 30 seconds
4
Increase the heat to high and add chicken. Stir frequently until cooked through, about 4 minutes
5
Add the basil and cook until wilted, about 1 minute
6
Serve with rice. Makes about 4 servings
Note
7
Though we may end up with only 1 cup of basil from the backyard plant, this recipe still turns out well!
AuthorMelissa