Skip The Takeout

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Thai Basil Chicken with Coconut Rice
Source: Cuisine At Home

Coconut Rice

1 1/2 cups chicken broth
1 cup coconut milk (not cream of coconut)
2 tsp sugar
1 tsp kosher salt
1 cup basmati or jasmine rice 
2 Tbs fresh lime juice
1 Tbs unsalted butter

Bring broth, coconut milk, sugar, and salt to a boil. Stir in the rice and cover. Reduce heat to low and simmer for 15 minutes. Remove the rice from heat and let sit for 5 minutes before fluffing with a fork and then adding the lime juice and butter.


Thai Basil Chicken

 Combine for the Slurry Mixture

3/4 Cup Coconut Milk 
1/4 Cup Chicken Broth
2 Tbs. Oyster Sauce
2 Tbs Fresh Lime Juice
1 Tbs Soy Sauce
2 tsp brown sugar
2 tsp cornstarch
1/2 tsp anchovy paste (optional)

Season: Stir-Fry in 2-4 Tbs Vegetable Oil

1 lb raw boneless chicken breast cut into pieces
1 1/2 Cup of green beans, blanced (boil them briefly and then cover with ice water)
1 Cup red bell pepper, diced
1 Tbs Garlic, minced

Stir in; Garnish with

1 cup sliced basil leaves
1 jalapeno thinly sliced with seeds
1/2 Cup dry roasted peanuts, chopped

Combine all ingredients for the slurry and set aside
Season chicken with salt and pepper and then stir fry in 2 T oil over high heat for 5-8 minutes flipping halfway through. Remove and set aside. Heat 1 T oil in same pan add green beans and stir fry 1-2 minutes, add bell pepper and garlic and stir fry another 2-3 minutes. Add chicken and any juices and stir fry 1 minute. Stir in slurry mixture and cook 2 minutes allowing sauce to thicken. Remove from heat. Stir in basil and jalapeno and garnish with peanuts. Serve over Coconut Rice