Thai Chicken With Vegetables and Rice
This Thai-inspired supper packs all the nutrition into a single bowl. Which is good for your family and good for the dishwasher.
- 4 tbsp chicken broth or water
- 4 tsp fish sauce
- 4 tsp sugar
- 2 tsp soy sauce
- 1 lb boneless, skinless chicken breasts
- 2 tsp vegetable oil
- 4 cloves of garlic, minced
- 1 or 2 serrano peppers, seeded and chopped (optional)
- 4 cups broccoli florets
- 4 carrots, cut into thin strips approximately 2 to 3 inches long
- 8 green onions, cut into 1-inch pieces
- ½ cup firmly packed fresh basil leaves, chopped
- 4 cups jasmine rice
Cook the rice according to directions.
While rice cooks, combine the broth, fish sauce, sugar and soy sauce in a small bowl and set aside.
Rinse the chicken breasts, pat dry with paper towels, slice into thin strips and set aside.
Heat the oil in a large skillet or wok over medium-high heat.
Put the garlic and serrano pepper in the skillet and cook for 15 seconds.
Add the chicken and stir fry for 3 to 4 minutes; remove to a plate.
Add the broccoli, carrots and onions to the pan and stir-fry for 5 minutes.
Add back the chicken and cook for an additional 3 to 5 minutes, or until the veggies are tender and the chicken is cooked through.
Add the sauce mixture and basil and cook until well combined and ingredients are warmed through, approximately 1 to 2 minutes.
Serve the mixture over the cooked jasmine rice.
Submit!
