Thai Chicken With Basil

We had an abundance of basil from our garden this summer.  Basil is one of my favorite herbs and it was so nice to be able to go pick it fresh from my backyard.  Plus, it saved me money!!  This is one of many dishes that we made that used our fresh basil.  It was delicious and easy!

Thai Chicken With Basil
adapted from: foodandwine.com

2 chicken breasts, cut into chunks
2 Tbsp. oyster sauce (the original recipe called for Asian fish sauce, but this is what I had)
1 1/2 Tbsp. soy sauce
1 Tbsp. water
1 1/2 tsp. sugar
2 Tbsp. cooking oil
1 onion, cut into thin slices (I used dehydrated onion)
1/4 tsp. dried red pepper flakes
1 1/2 tsp. minced garlic
1 1/2 c. lightly packed basil leaves

In a medium bowl, whisk together the oyster sauce, soy sauce, water and sugar.  Add the chicken and let it soak up those yummy flavors, while you begin cooking your onion.  In a large frying pan, heat the oil over medium heat.  Add the onion and cook it for 2 minutes.  Add the red pepper flakes and garlic and stir it for another 30 seconds.  Remove the chicken from the marinade and add it to the frying pan.  Cook the chicken until it is no longer pink inside.  Then add the marinade to the frying pan and cook it for another minute.  Remove it from the heat and gently stir in 1 cup of the basil leaves.  Top it with the remaining basil leaves when you serve it over rice.

Thai Chicken Vegetable Soup

Soups are very hit and miss with me, but this really hit the spot tonight.  It might be because we're all sick and just needed some comfort food, but it did not disappoint.  I will definitely be making this again.  This also marks the first time in my life I have happily eaten mushrooms, and if you know me, you understand what that means. They really worked well in this recipe!  I modified it just a little from this recipe, and I imagine you could substitute or add any number of other vegetables and it would still be delicious.

Thai Chicken Vegetable Soup

1 Tbsp Vegetable Oil
2 Carrots (I used about 8-10 baby carrots), sliced very thin - matchstick size
1 Red Pepper, sliced very thin
1 cup Sliced Mushrooms
4 cups Chicken Broth
Ginger, dashed
2 cups Shredded Chicken
1 can Coconut Milk
2 Tbsp Lime Juice
2 Tbsp fresh Cilantro, chopped

In a large pot, heat the vegetable oil over a medium-high heat.  Add the carrots and peppers and stir-fry for about 5 minutes.  Add the mushrooms, chicken broth, and about 8-10 dashes of ginger.  Bring everything to a boil, stirring occasionally, and then turn down to a medium-low heat.  Add the shredded chicken and cook for about 5 minutes.  Add the coconut milk and cook until it gets hot and bubbly, stirring frequently.  Just before you serve it, add the lime juice and fresh cilantro.