Thai Basil Chicken

One year ago: Yogurt with strawberries blueberries and bananas

Cucumber Salad

fettucine with prosciutto and asparagus

Hello my name is Jamie…I am Special!
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I put sprinkles on my lips and make kissing faces!

I also make pretty cupcakes…
I made these for Fat Tuesday…
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Oh and I LOVE TO COOK!

Let’s get to it!!

I Love, Love, LOVE Thai food! So much flavor!

Recipe

2 cups basil leaves, packed (Thai preferred)
3 cloves garlic
1/2 teaspoon chili garlic sauce
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 tsp white vinegar
1 1/2 lbs ground chicken
2 tablespoons olive oil
1 medium onion, chopped
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Place garlic, 1 cup fresh basil leaves and the chili garlic sauce in a food processor.
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Pulse until finely chopped,
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scraping bowl one time. Transfer 1 tablespoon of this mixture to a small bowl
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with the 1 tablespoon fish sauce,
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oyster sauce,
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soy sauce, sugar, and vinegar. Stir and set aside.
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Place the remaining garlic/basil mixture into a cold 12″ skillet and set aside.

Place the ground chicken in a bowl with the remaining 1 tablespoon fish sauce and refrigerate for 5-10 minutes.

In the cold skillet with the garlic/basil mixture, add 2 tablespoons olive oil
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and onions to the pan.
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Saute over medium low heat and allow herbs and onion to soften.
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Once onion is softened, add the chilled ground chicken,
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and stirring constantly, brake chicken up as it cooks. Continue stirring until chicken is no longer pink.

Add garlic/basil sauce mixture that you made previously.
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Cook about 1 min.
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Meanwhile, chiffonade the remaining cup of basil leaves and add to the pan to cook 1 additional minute or so, until the basil wilts. Serve over rice.
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