Thai Basil Chicken

Happy Tuesday! Hope the start of your week has been great. My parents were over last week and whenever they are, my mom and I like to try out new recipes. I wanted to make something that the whole family would enjoy. We are all fans of Thai food and my dad’s favorite is Thai Basil Chicken. I always have jasmine rice on hand but needed to head to the store to get more soy sauce, fresh basil, and Worcestershire sauce. As always, every ingredient I use is easily found online or at a local store. I like to make interesting things but I also want to make them accessible to everyone. Hope you enjoy!

THAI BASIL CHICKEN

DIFFICULTY: MODERATE 
TIME: 1 HOUR (LESS IF YOU PREP THE VEGGIES AHEAD OF TIME OR USE FROZEN)   
SERVINGS: 12 ( SERVING SIZE IS 1/2 CUP) 

NUTRITION: 159 KCAL PER 1/2 CUP SERVING,  MACROS: 9G CARBS, 7G FAT, 15G PROTEIN

(GLUTEN-FREE, DAIRY-FREE, VEGAN OPTION: SUB- COCONUT AMINOS FOR THE WORCESTERSHIRE SAUCE AND PLANT-BASED CHICKEN, TOFU OR TEMPEH FOR THE CHICKEN) 

INGREDIENTS: 

1  1/2 TBSP SESAME OIL
1 .25 LBS CHICKEN (OR PLANT-BASED CHICKEN, TOFU OR TEMPEH)
(COOK CHICKEN SEPERATELY FROM THE VEGGIES) 

1 TBSP SESAME OIL
2 TBSP CHOPPED FRESH GINGER
1 1/2 TBSP CHOPPED GARLIC
1 1/4 CUP CHOPPED YELLOW ONION (5.6 OZ)
1 RED BELL PEPPER (1 1/2 CUP) 
5 1/4 CUP BROCCOLI FLORETS (13.4 OZ)
1 JALAPEÑO (1.5 OZ)
2 CUPS FRESH BASIL 

GARNISH: 1 CUP RAW CASHEWS ( 4 OZ) (TO SAVE TIME USE DRY ROASTED CASHEWS) 

SAUCE:
4 TBSP LOW-SODIUM SOY SAUCE ( I USE KIKOMAN’S LOW SODIUM GLUTEN FREE SOY SAUCE)
4 TBSP WORCESTERSHIRE SAUCE ( I USE LEA & PERRINS WORCESTERSHIRE SAUCE)
1 TBSP MINCED CHILI WITH GARLIC ( I USE STONEMILL FROM ALDI. YOU COULD ALSO USE SRIRACHA. IF USING SRIRACHA, START WITH 1 TSP AND ADD MORE IF YOU LIKE IT SPICY) 

DIRECTIONS: 

PREP: 

CUT THE ONION AND  PEPPERS INTO SMALL PIECES. CHOP BROCCOLI INTO SMALL FLORETS.  CHOP GINGER AND GARLIC (I USE THE CHOPPED GARLIC FROM A JAR)  INTO VERY SMALL PIECES. TO MAKE THE SAUCE ADD SOY SAUCE, WORCESTERSHIRE SAUCE AND MINCED CHILI IN A SMALL BOWL AND WHISK TOGETHER. SET ASIDE.  TURN OVEN TO 350 DEGREES FARENHEIT. PLACE RAW CASHEWS ON A BAKING SHEET AND BAKE FOR 12-15 MINUTES. CHECK FOR A LIGHT BROWN COLOR. LET COOL. THEY WILL GET CRUNCHY AS THEY COOL (YOU CAN COOK THE CHICKEN WHILE THE CASHEWS ARE ROASTING IN THE OVEN). 

COOK:

BEGIN BY HEATING A LARGE SKILLET ON MEDIUM HEAT WITH THE SESAME OIL. ONCE HOT ADD THE UNCOOKED CHICKEN. COOK CHICKEN THOUROGHLY AND CUT INTO SMALL PIECES. WE USED A CAST IRON SKILLET AND CUT THE CHIKEN IN THE PAN WHILE IT WAS COOKING. ONCE CHICKEN IS COOKED SET ASIDE.  ADD ANOTHER TABLESPOON OF SESAME OIL TO THE HOT PAN . SAUTÉ THE ONION, GARLIC AND GINGER. ONCE THE ONIONS ARE TRANSLUCENT ADD THE RED PEPPER, JALAPEÑO ( I COOKED IT SEPERATELY AS MY SON FINDS THEM TOO SPICY) AND BROCCOLI. TEAR BASIL INTO SMALLER PIECES AND ADD  WHEN VEGGIES ARE TENDER . ONCE THE BASIL IS INCORPORATED AND CHICKEN TO THE PAN. ADD SAUCE AND STIR TOGETHER.  SERVE WITH RICE AND TOP WITH ROSATED CASHEWS. 

*DISCLAIMER: THANK YOU FOR SUPPORTING STRENGTH IN STRIDES: AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.