Thai Chicken with Basil

Feed My Family Friday

It looks like I'm getting around to linking up to Becky's blog about every other Friday. I thought I had it all together when I took pictures of dinner Monday night, I was all excited that I would actually have some decent pics of my recipe. That was all before I made dinner last night and decided that I actually needed to post that recipe. Which means I have not pictures. Yes, I know I'm a loser blogger for pulling pictures off the internet but at least I'm giving you a little visual aid, right?

So here is my recipe: Thai Chicken with Basil from my Betty Crocker Bridal Edition Cookbook. It has a great flavor with just the right amount of spicy.

What you will need:

• 4 boneless skinless chicken breast

• 2 Tbsp vegetable oil
• 3 garlic cloves, finely chopped

• 2 red or green jalapeno peppers ( I used green)

• 1 Tbsp fish sauce or soy sauce (I used fish sauce, it gives the dish a more authentic Thai flavor)
• 1 tsp sugar
• 1/4 cup chopped fresh basil leaves ( honestly I just used a couple teaspoons of dried basil, though I'm sure it would have been better with fresh)

• 1 Tbsp chopped fresh mint leaves
• Hand full of chopped unsalted roasted peanuts

Defrost chicken if frozen, cut each breast into four pieces.

Using a large skillet heat oil over med-high heat. Cook the chicken, garlic and peppers in oil 8-10 minutes or until chicken is no longer pink in the middle. Stir in fish sauce and sugar. Sprinkle with basil, mint and peanuts.

I served this with rice and a green salad, though next time I think I will serve it with rice noodles or yakisoba instead.