-Chile Chicken and Basil
-Brown Rice
Alex picked the recipe and did all the cooking tonight! I love having a husband who knows his way around the kitchen! :)
He found this recipe in his Men's Health magazine while he was deployed and ripped it out and saved it until now. When he was cleaning out the study this past weekend he found it and we added it to the menu.
It was EXTREMELY flavorful and really low calorie to boot {two things that don't always go together}! Only 160 calories per serving in the chicken (doesn't include the rice). It also came together really quickly and he said it was easy to make. Definitely a keeper!
Chile Chicken and Basil
Source: Men's Health magazine
1 lb boneless, skinless chicken breast
2 Thai bird chilies or serrano chilies
1 tsp soy sauce
2 cups loosely packed fresh basil
1 Tbsp fish sauce
3 cloves garlic
1/2 Tbsp peanut oil or canola oil
1 tsp sugar
1 tsp fresh cracked pepper
1/2 Tbsp red-chili paste
1. Chop the garlic and chilies finely. Then use the side of your knife to press them together into a rough paste. (Add a pinch of salt to make this pro
2. Preheat a wok or stainless-steel sauté pan over medium-high heat. Add the oil and the garlic-chili paste you just made, and fry for 2 to 3 minutes, being careful not to burn the garlic. Chop the chicken into small pieces and add them to the pan, cooking them until they're lightly browned, about 3 to 4 minutes. Add the soy sauce, fish sauce, chili paste, and sugar, and continue to cook until the chicken is done all the way through, another 3 to 4 minutes.
3. Add the pepper and basil and cook until the basil is just wilted, about 2 minutes. Serve immediately.
4. Serve with: 1/2 cup each of steamed bok choy and prepared brown rice Makes 4 servings.
Per Serving: 160 calories, 24 grams (g) protein, 3 g carbohydrates, 5 g fat (1 g saturated), 1 g fiber, 490 milligrams sodium
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