Ingrédients pour Basil Chicken
- Boneless Skinless Chicken Breast Halves
- 1 tsp salt
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- Clove
- 1 tsp coriander
- 1 tsp cumin
- Fresh Ground Black Pepper
- 1 tsp turmeric
- 1/2 tsp chili powder
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- Fresh Jalapeno Peppers
- Olive Oil
- Unsweetened Coconut Milk
- 1 tbsp cornstarch
- Fresh Basil
- Gingerroot
- Steamed Rice
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Comment préparer Basil Chicken
- In a large zip-closure bag, combine 1 tsp salt, 1/2 tsp cardamom, 1/2 tsp cinnamon, 1/4 tsp cloves, 1 tsp coriander, 1 tsp cumin, 1/2 tsp black pepper, 1 tsp turmeric, and 1/2 tsp chili powder.
- Add 1.5 lbs of chicken pieces (thighs or breasts, cut into 1-inch pieces) to the bag and shake to thoroughly coat with the spice mixture.
- Refrigerate for at least 1 hour (or up to overnight) to allow the chicken to marinate.
- Heat 2 tbsp vegetable oil in a large frying pan or wok over medium-high heat.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), and 1 jalapeño pepper (finely minced – wear gloves!). Stir and cook for 5 minutes, until softened. Remove from pan and set aside.
- Add half of the marinated chicken to the pan and stir-fry for 2-3 minutes per side, until cooked through and no longer pink. Remove from pan and set aside. Repeat with the remaining chicken, adding more oil if needed.
- In a small bowl, whisk together 1/2 cup coconut milk and 1 tbsp cornstarch until smooth.
- Pour the coconut milk mixture into the pan and bring to a simmer, stirring constantly until the sauce thickens (about 1-2 minutes).
- Return the cooked chicken and onion mixture to the pan.
- Stir in 1/2 cup fresh basil (chopped) and 1 tbsp grated ginger.
- Cook for another 2-3 minutes, until heated through and the flavors have melded.
- Serve hot over steamed rice. Garnish with extra fresh basil if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
7g
Fat
101g
Carbs
3g
