Thursday, July 22, 2010
If Yan can, Yes I can! & Thai Basil Chicken
Several weeks back in my Growing Things Post I talked about looking for recipes that featured Thai Basil, one of the herbs I'm growing this year in my "pot garden". I mentioned stumbling across a Martin Yan recipe I found on Jaden Hair's great blog entitled Steamy Kitchen.Well, the day has arrived! After more than a month of eagerly anticipating, (both fellow blogger Jhonny Walker and I were looking forward to this one), I gathered all the ingredients I needed and got cooking. As this dish was mostly about prep, the cook time went by fairly quickly.
Normally, I find it difficult cooking, adapting, re-wording recipes, editing and ultimately posting something on my blog the same day I've made it, but this garnered an exception. This dish, not only as it was delicious, but also for changing my mind about something that, hitherto, remained elusive and altogether intimidating, Asian cooking. Which I now understand is all about flavor. A lot of flavors, that balance and compliment each other, coming together to form a confluence of delicious.
First, Chicken Boston
Followed By, Caribbean Chicken Salad
Without further ado, I present:
Thai Basil Chicken with Broccoli and Cashews
2 tablespoons lager-style beer, like Tsingtao
1 tablespoon oyster sauce
1/4 teaspoon ground white pepper (or black pepper)
12 ounces boneless, skinless chicken breasts, sliced 1/4-inch crosswise or cut into 1/2-inch cubes (Or Tofu)
1/4 cup chicken or vegetable broth (low-sodium)
1 tablespoon lager-style beer, like Tsingtao
1 teaspoon soy sauce
1 tablespoon fish sauce (or add an additional 1 1/2 teaspoons soy sauce)
1/4 teaspoon sugar
2 tablespoons vegetable, canola or peanut oil
2 teaspoons chopped garlic
4 ounces asparagus, trimmed and cut into 1-inch pieces OR 1 bunch of broccoli, stems removed and cut small
1/2 Red Bell Pepper, sliced
1 ear fresh corn on the cob, husked or 1/2 cup frozen corn
2 scallions, thinly sliced
1 teaspoon cornstarch, dissolved in 2 teaspoons water
1 fresh jalapeno chili, thinly sliced into rings (optional)
1/2 teaspoon red pepper flakes (optional)
1/4 cup lightly packed Thai basil or sweet basil leaves.
1/2 cup roasted cashews (Roast cashews in 350 degree oven until lightly browned and cool)
1. In medium bowl or ziploc-type bag, add the liquid marinade ingredients. Add chicken to same bowl or bag, coat by stirring or closing bag securely and gently massaging chicken until coated. Refrigerate for 15-20 minutes.
2. In small bowl, add ingredients for sauce and set aside.
3. Heat large wok or saute over medium-high heat until hot. To pan, add oil and carefully turn pan to coat sides with oil. To oil pan, add garlic and red pepper flakes and cook just until fragrant, approximately 10 seconds. Add marinated chicken and asparagus OR broccoli, red bell pepper, and corn. Stir continuously until chicken has cooked through (is no longer pink), approximately 2 minutes. To pan, add scallions and the sauce you prepared and allow to come to a boil. Add in cornstarch and continue to cook and stir while sauce thickens, approximately 1 minute.
Move pan to cool burner on stovetop and stir in sliced jalapeno, basil and roasted cashews.
4. Serve and Enjoy!