Thai Basil Chicken

Another compilation of internet recipes.  I planted Thai basil because I love the stuff, but I hardly ever use it!  Chicken tonight, plus I've found several more recipes that look good.  I went a little heavy on the lime, but I reduced the amount for the recipe.  I also only used the chiles in the marinade, because they're smokin' hot - it was the perfect amount of heat for a kid-friendly dish, but if you like spice, throw a few in with the green beans.   I served this over rice stick noodles, but rice would be great too.



Thai Basil Chicken Stir-fry

Slice 2 boneless, skinless chicken breasts into thin strips.  Toss with:

• 1 tsp fish sauce


• 1 T vegetable oil


• juice of 1/2 a lime


• 1 T minced ginger


• 1-2 cloves garlic, minced


• 2-3 Thai peppers, sliced

Whisk together:

• 1/2 c chicken stock


• 3 tsp fish sauce


• 3 tsp soy sauce


• 3 tsp sugar


• juice of 1/2 lime


• 1 tsp cornstarch

Chop 1/3 c peanuts, and prepare 2 c green beans.  Pull leaves from Thai basil stems to make 1/2 c.  Heat a large wok on high.  Add about 1 tsp sesame oil.  Add green beans, and stir-fry until beans start to brown, about 45 sec.  Add 2 T water, turn heat to medium, and cook until water is evaporated.  Add peanuts, turn heat to high, and cook another minute.  Remove beans and set aside. 

Add another tsp sesame oil.  Add half of chicken, draining marinade.  Cook , stirring frequently, until just cooked through.    Remove, and cook remaining chicken.  While chicken cooks, chop basil.  Add chicken stock mixture, chicken, basil, and beans, and heat until sauce thickens. 

Serve over rice or noodles.

Black Beans

I've been trying to cook more beans for the family - inexpensive protien!  We're not huge bean fans though, so I was thrilled when this recipe (thank you Simply Recipes!) turned out to be so good. 



I went easy on the heat for the kids.  I used hot peppers from the garden, and parsley and Thai basil instead of cilantro.  My cilantro's already gone to seed.

We ate the leftovers the next day with sprinkled with cheddar cheese.


Spicy Citrusy Black Beans

• 1 lb dried black beans, rinsed & soaked


• 2-3 sprigs fresh oregano


• 3 bay leaves


• 2 tsp salt


• 4 T olive oil


• 1  onion, diced - any kind is fine


• 2 hot peppers, seeded and minced


• 6 cloves garlic, crushed


• 1 T Tabasco


• 1 tsp pureed chipotle in adobo


• 1 tsp ground sage


• 1 T cumin


• juice of one orange


• juice of one lime


• 2 T rice vinegar


• 2 T each fresh Thai basil & flat-leaf parsley, chopped

Add beans, oregano, bay leaves, and salt to a large pot with water to cover by about an inch.  Bring to a boil, then simmer until beans are soft but not quite done, 30-90 minutes.

In a small saute pan, heat olive oil.  Saute onions and peppers until soft.  Add Tasbasco, cumin, sage, chipotles, and garlic.  Suate until spices are fragrant.

Remove oregano stems and bay leaves from the beans.  Add onion mixture, and cook another hour, until thick and beans are cooked completely.

Add orange juice, lime juice, and vinegar.  Add more Tabasco, chili powder, and/or salt if needed.  Stir in Thai basil and parsley.