Richly-Flavored Thai Chicken & Basil Stir Fry
This Asian recipe blends together a variety of flavors to make a richly-flavored and delicious stir fry. You can use your normal light soy sauce and still get a great taste – there is no need for a dark soy sauce that likely contains food coloring & other additives. Best served over a bed of rice, we hope this recipe becomes one of your favorites!
Serves 5-8 People | Cooking Time: 40 Minutes
- 2-pound boneless chicken breast, cut into small cube or lengthwise pieces.
- 1 cup Carrots, chopped to be 1 inch lengthwise
- 1 cup Snow Peas, edges peeled and trimmed
- 1 medium-sized Onion, finely chopped
- 1 tablespoon pure cooking oil
- 2 tablespoons garlic, crushed
- 1 tablespoon fresh ginger, crushed
- ¼ teaspoon cayenne pepper powder
- ¼ teaspoon turmeric
- 2 tablespoons organic soy sauce
- 2 tablespoons arrowroot flour
- 2 teaspoons flour
- 3-4 cups fresh basil leaves, rinsed
- Sea Salt, to taste
Note: You can do these preparation steps either at the beginning before starting, or at the described step of the cooking process in bold. Because cooking food in MEC requires less supervision, this gives you more time to work on preparing ingredients while the food is actively cooking.
- Can be done between steps 2 & 3: Chop carrots to be 1 inch lengthwise. Peel & trim snow pea edges.
- Can be done between steps 3 & 4: In a small container or vessel: combine two cups of soy sauce with one cup of arrowroot flour, mix well, and set aside.
- Set your large MEC (tagine) pan on the stove and set the heat to low. Add oil, garlic, ginger, and onions. Stir, cover, and cook for 5 minutes.
- Add chicken and add a pinch (1/4 tsp) of turmeric, then stir in with the onions. Cover and cook for 10 minutes.
- Add the carrots and snow peas. (You can add them in one at a time if you use the 10 minutes in the previous step to prepare the vegetables, or you can add them in all at once if they have previously been chopped.) Cover and cook for 5-10 minutes.
- Add flour & soy sauce mixture, cayenne pepper powder, and folded basil leaves to pot and stir in.
- Cover and cook for approximately 15 minutes. Check for doneness by using a fork to check the softness of the carrots, or the tenderness of the chicken.