It's winter and along with the snow that's already on the ground here in Mountain Maryland, winter also means a lack of fresh vegetables and herbs. The prices on both fresh herbs and fresh vegetables rise and the time they actually stay fresh decreases. That's why I'm glad I stocked up on Dorot Garlic and Herbs while I was in Altoona last weekend. Since they are picked, then immediately chopped, then packaged and frozen in a unique fast freeze process, they maintain their taste, freshness and nutritive value in the freezer. They make using fresh herbs year round a snap!
Since I was craving something with fresh herbs and vegetables my first thought was of stir fry. We probably eat stir fry in some form at least once a week. I recently received a Thai cookbook and have been on a Thai inspired food kick. Keeping with the theme I had an idea for ginger chicken with a basil sauce stir fry.
One thing I've found in Thai cooking is that the base of a good Thai sauce is garlic, red or green chilies, and shallots. Then other spices are added to the base. Many of the sauces have both sweet and spicy notes and most recipes have basil thrown in somewhere. Using those thoughts as a guide I created a slighty sweet and spicy Thai dish.
This chicken dish is a complex mix of flavors that work well together to create a coherent sauce that would be great on chicken, beef, or pork. I went with the chicken along with fresh red peppers, yellow peppers, and shallots, then sprinkled with green onions. I really liked how the dish was as visually appealing as it was in scent and taste. My husband and I both enjoyed the spicy flavor with underlying sweetness and in fact, we both went back for seconds.
Thai Ginger Chicken with Basil Stir Fry (a Hezzi-D original)
1 T. olive oil
1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes
1 t. salt
1 t. black pepper
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
2 shallots, minced
3 Dorot crushed garlic cubes
2 Dorot crushed ginger cubes
For the Sauce:
3 Dorot chopped basil cubes
2 Dorot crushed garlic cubes
1 Dorot crushed ginger cube
2 T. oyster sauce
1 T. fish sauce
1 T. brown sugar
2 t. sesame oil
3 T. light soy sauce
1 red chili, minced
1/2 t. red pepper flakes
1/4 c. water
2 T. lime juice
3 green onions, thinly slice
4 c. jasmine rice, cooked
1. Heat the olive oil in a large skillet over medium heat. Sprinkle salt and pepper on the chicken and add to the skillet. Saute for 5-7 minutes or until the chicken is cooked through.
2. Meanwhile, combine all the sauce ingredients, except the lime juice, in a small skillet over medium heat. Stir occasionally while bringing to a boil. Boil for 2 minutes then reduce to simmer. Stir in the lime juice and simmer for 5-10 minutes.
3. Add the yellow pepper, red pepper, shallots, garlic, and ginger to the pan with the chicken and saute for 5 minutes or until the peppers are just starting to soften.
4. Pour the sauce over top of the chicken and peppers and cook for 2 minutes.
5. Divide the rice between 4 bowls then divide the chicken stir fry among the bowls. Top with sliced green onions.
Dorot provided me with the garlic and herbs and a stipend for my work but all opinions, photos, and text are 100% my own
Since I was craving something with fresh herbs and vegetables my first thought was of stir fry. We probably eat stir fry in some form at least once a week. I recently received a Thai cookbook and have been on a Thai inspired food kick. Keeping with the theme I had an idea for ginger chicken with a basil sauce stir fry.
One thing I've found in Thai cooking is that the base of a good Thai sauce is garlic, red or green chilies, and shallots. Then other spices are added to the base. Many of the sauces have both sweet and spicy notes and most recipes have basil thrown in somewhere. Using those thoughts as a guide I created a slighty sweet and spicy Thai dish.
This chicken dish is a complex mix of flavors that work well together to create a coherent sauce that would be great on chicken, beef, or pork. I went with the chicken along with fresh red peppers, yellow peppers, and shallots, then sprinkled with green onions. I really liked how the dish was as visually appealing as it was in scent and taste. My husband and I both enjoyed the spicy flavor with underlying sweetness and in fact, we both went back for seconds.
Thai Ginger Chicken with Basil Stir Fry (a Hezzi-D original)
1 T. olive oil
1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes
1 t. salt
1 t. black pepper
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
2 shallots, minced
3 Dorot crushed garlic cubes
2 Dorot crushed ginger cubes
For the Sauce:
3 Dorot chopped basil cubes
2 Dorot crushed garlic cubes
1 Dorot crushed ginger cube
2 T. oyster sauce
1 T. fish sauce
1 T. brown sugar
2 t. sesame oil
3 T. light soy sauce
1 red chili, minced
1/2 t. red pepper flakes
1/4 c. water
2 T. lime juice
3 green onions, thinly slice
4 c. jasmine rice, cooked
1. Heat the olive oil in a large skillet over medium heat. Sprinkle salt and pepper on the chicken and add to the skillet. Saute for 5-7 minutes or until the chicken is cooked through.2. Meanwhile, combine all the sauce ingredients, except the lime juice, in a small skillet over medium heat. Stir occasionally while bringing to a boil. Boil for 2 minutes then reduce to simmer. Stir in the lime juice and simmer for 5-10 minutes.
3. Add the yellow pepper, red pepper, shallots, garlic, and ginger to the pan with the chicken and saute for 5 minutes or until the peppers are just starting to soften.
4. Pour the sauce over top of the chicken and peppers and cook for 2 minutes.
5. Divide the rice between 4 bowls then divide the chicken stir fry among the bowls. Top with sliced green onions.
Dorot provided me with the garlic and herbs and a stipend for my work but all opinions, photos, and text are 100% my own
Since I was craving something with fresh herbs and vegetables my first thought was of stir fry. We probably eat stir fry in some form at least once a week. I recently received a Thai cookbook and have been on a Thai inspired food kick. Keeping with the theme I had an idea for ginger chicken with a basil sauce stir fry.
One thing I've found in Thai cooking is that the base of a good Thai sauce is garlic, red or green chilies, and shallots. Then other spices are added to the base. Many of the sauces have both sweet and spicy notes and most recipes have basil thrown in somewhere. Using those thoughts as a guide I created a slighty sweet and spicy Thai dish.
This chicken dish is a complex mix of flavors that work well together to create a coherent sauce that would be great on chicken, beef, or pork. I went with the chicken along with fresh red peppers, yellow peppers, and shallots, then sprinkled with green onions. I really liked how the dish was as visually appealing as it was in scent and taste. My husband and I both enjoyed the spicy flavor with underlying sweetness and in fact, we both went back for seconds.
Thai Ginger Chicken with Basil Stir Fry (a Hezzi-D original)
1 T. olive oil
1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes
1 t. salt
1 t. black pepper
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
2 shallots, minced
3 Dorot crushed garlic cubes
2 Dorot crushed ginger cubes
For the Sauce:
3 Dorot chopped basil cubes
2 Dorot crushed garlic cubes
1 Dorot crushed ginger cube
2 T. oyster sauce
1 T. fish sauce
1 T. brown sugar
2 t. sesame oil
3 T. light soy sauce
1 red chili, minced
1/2 t. red pepper flakes
1/4 c. water
2 T. lime juice
3 green onions, thinly slice
4 c. jasmine rice, cooked
1. Heat the olive oil in a large skillet over medium heat. Sprinkle salt and pepper on the chicken and add to the skillet. Saute for 5-7 minutes or until the chicken is cooked through.2. Meanwhile, combine all the sauce ingredients, except the lime juice, in a small skillet over medium heat. Stir occasionally while bringing to a boil. Boil for 2 minutes then reduce to simmer. Stir in the lime juice and simmer for 5-10 minutes.
3. Add the yellow pepper, red pepper, shallots, garlic, and ginger to the pan with the chicken and saute for 5 minutes or until the peppers are just starting to soften.
4. Pour the sauce over top of the chicken and peppers and cook for 2 minutes.
5. Divide the rice between 4 bowls then divide the chicken stir fry among the bowls. Top with sliced green onions.
Dorot provided me with the garlic and herbs and a stipend for my work but all opinions, photos, and text are 100% my own
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