Here is another favorite recipe of mine. I love the basil & mint in the sauce. The mint is mostly in the background; there’s no big mint flavor smacking you in the face. Rather, the basil is the star, and the mint just adds a little undernote. The combination is divine! Tonight, I stirred in a handful of snow peas from the garden just before serving. It was such a hit, I’ve decided to make them a permanent part of the recipe! You’ll find a printer-friendly version of the recipe at the bottom of this page.
Ingredients:
2 tsp sugar
1 tsp cornstarch
2 tsp Sriracha
2 tsp white wine vinegar
¼ cup less-sodium soy sauce
1 cup chopped fresh basil
1 Tbsp chopped fresh mint leaves (may substitute 1 tsp dried)
3 Tbsp olive oil
1 lb. boneless, skinless chicken breast or tenders, cut into strips
4 cloves garlic, minced
1 large onion, halved, then sliced 1/4” thick
chicken broth for deglazing the pan
Preparation:
1.) Mix together sugar, cornstarch, Sriracha, vinegar, soy, basil, mint; set aside.
2.) Heat 1 Tbsp oil in a large frying pan or wok over high heat. Add half the chicken. Cook, stirring constantly, until meat loses its pinkness, about 4 minutes; turn out of pan & keep warm. Repeat with another 1 Tbsp oil and the other half of the chicken. Don’t crowd the chicken in the pan – it browns better when there’s plenty of room.
3.) Heat the remaining oil in the pan, and add onions; cook for 1 – 2 minutes, stirring frequently, until onions are starting to soften. Add garlic, and cook another minute or so, until garlic softens & becomes fragrant. Be careful not to let it burn.
4.) Deglaze pan with a little chicken broth or water. Add Sriracha mixture & return chicken & juices to pan. Cook, stirring constantly, until sauce thickens slightly.
5.) Add snow peas. You can just leave them on top, no need to mix them in just yet. Cover, and cook about another minute or two. The steam will cook the snow peas. Keep a close eye, because they cook very quickly, and are best when they still retain a bit of crunch.
6.) Stir, and serve over rice.
Serves 2
Thai Basil Chicken With Snow Peas & Mint
Ingredients
2 tsp sugar
1 tsp cornstarch
2 tsp Sriracha
2 tsp white wine vinegar
¼ cup less-sodium soy sauce
1 cup chopped fresh basil
1 Tbsp chopped fresh mint leaves (may substitute 1 tsp dried)
3 Tbsp olive oil
1 lb. boneless, skinless chicken breast or tenders, cut into strips
4 cloves garlic, minced
1 large onion, halved, then sliced 1/4” thick
chicken broth for deglazing the pan
Directions
1.) Mix together sugar, cornstarch, Sriracha, vinegar, soy, basil, mint; set aside.
2.) Heat 1 Tbsp oil in a large frying pan or wok over high heat. Add half the chicken. Cook, stirring constantly, until meat loses its pinkness, about 4 minutes; turn out of pan & keep warm. Repeat with another 1 Tbsp oil and the other half of the chicken. Don’t crowd the chicken in the pan – it browns better when there’s plenty of room.
3.) Heat the remaining oil in the pan, and add onions; cook for 1 – 2 minutes, stirring frequently, until onions are starting to soften. Add garlic, and cook another minute or so, until garlic softens & becomes fragrant. Be careful not to let it burn.
4.) Deglaze pan with a little chicken broth or water. Add Sriracha mixture & return chicken & juices to pan. Cook, stirring constantly, until sauce thickens slightly.
5.) Add snow peas. You can just leave them on top, no need to mix them in just yet. Cover, and cook about another minute or two. The steam will cook the snow peas. Keep a close eye, because they cook very quickly, and are best when they still retain a bit of crunch.
6.) Stir, and serve over rice.
julienne.red 
One of my favorites. The peas add just enough sweet for the black pepper.
Assistant Food Tester
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