Thai-Style Chicken with Basil and Pineapple
Saw this recipe on Rachael Ray show and it really looked good--and it was yummo! Made my life easy with by buying fresh precut spears of pineapple, bag of precooked jasmine as well!
2 3/4 cups chicken stock ( I used a bag precooked jasmine-just followed heating instructions)
2 tbsp. butter
1 1/2 cups jasmine or other white rice
Peanut or vegetable oil, for stir-frying
1 1/2 lbs. skinless, boneless chicken breast or thigh meat chopped into bite-size pieces
Finely ground white or black pepper
1/4 pineapple, trimmed and sliced into thin, bite-size pieces (1 cup)
1 bell pepper—seeded, quartered lengthwise and thinly sliced
1 red fresno (milder) or thai (hotter) chile pepper, seeded and thinly sliced or finely chopped
1 piece (1 1/2 inches) fresh ginger, grated or minced
3–4 large cloves garlic, chopped
About 2 tbsp. kecap manis (an Indonesian condiment), or substitute 2 tbsp. tamari plus 1 tsp. sugar (this is what I used)
1 1/2 tbsp. fish sauce -no its not fishy--use it!!
1 cup basil leaves (about 20 to 24), torn
1 lime, 1/2 juiced and 1/2 cut into wedges, plus 1 tsp. zest
1.In a medium saucepan, bring the chicken stock and butter to a boil, then stir in the rice and return to a boil. Lower the heat, cover and simmer until tender, 16 to 18 minutes. Fluff with a fork.
***as I said I used Uncle Ben's precooked Jasmine***
2.When the rice is about ready, heat a thin layer of oil, about 1 1/2 tbsp., in a large nonstick skillet over high heat. Pat the chicken dry and season with pepper. Add the meat to the pan in a single layer and do not touch for 2 minutes; stir-fry until golden, about 3 minutes more. Transfer to a plate.
3.Add a little more oil to the skillet and heat up, then add the pineapple, bell pepper, chile pepper, ginger and garlic and stir-fry until crisp tender and the pineapple pieces are light golden at the edges, about 3 minutes.
Stir in the kecap manis (or tamari and sugar) and fish sauce.
Add the chicken and toss to coat.
Turn off the heat and add half the basil leaves to wilt.
Stir in the lime juice and zest and toss again to combine.
Serve with the rice and garnish with the lime wedges and remaining basil.
2 3/4 cups chicken stock ( I used a bag precooked jasmine-just followed heating instructions)
2 tbsp. butter
1 1/2 cups jasmine or other white rice
Peanut or vegetable oil, for stir-frying
1 1/2 lbs. skinless, boneless chicken breast or thigh meat chopped into bite-size pieces
Finely ground white or black pepper
1/4 pineapple, trimmed and sliced into thin, bite-size pieces (1 cup)
1 bell pepper—seeded, quartered lengthwise and thinly sliced
1 red fresno (milder) or thai (hotter) chile pepper, seeded and thinly sliced or finely chopped
1 piece (1 1/2 inches) fresh ginger, grated or minced
3–4 large cloves garlic, chopped
About 2 tbsp. kecap manis (an Indonesian condiment), or substitute 2 tbsp. tamari plus 1 tsp. sugar (this is what I used)
1 1/2 tbsp. fish sauce -no its not fishy--use it!!
1 cup basil leaves (about 20 to 24), torn
1 lime, 1/2 juiced and 1/2 cut into wedges, plus 1 tsp. zest
1.In a medium saucepan, bring the chicken stock and butter to a boil, then stir in the rice and return to a boil. Lower the heat, cover and simmer until tender, 16 to 18 minutes. Fluff with a fork.
***as I said I used Uncle Ben's precooked Jasmine***
2.When the rice is about ready, heat a thin layer of oil, about 1 1/2 tbsp., in a large nonstick skillet over high heat. Pat the chicken dry and season with pepper. Add the meat to the pan in a single layer and do not touch for 2 minutes; stir-fry until golden, about 3 minutes more. Transfer to a plate.
3.Add a little more oil to the skillet and heat up, then add the pineapple, bell pepper, chile pepper, ginger and garlic and stir-fry until crisp tender and the pineapple pieces are light golden at the edges, about 3 minutes.
Stir in the kecap manis (or tamari and sugar) and fish sauce.
Add the chicken and toss to coat.
Turn off the heat and add half the basil leaves to wilt.
Stir in the lime juice and zest and toss again to combine.
Serve with the rice and garnish with the lime wedges and remaining basil.
yummm! Looks great. I add fish sauce to a LOT of dishes - such a great ingredient to have in the pantry!
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