Please tell me y’all love Chrissy Teigen as much as I do. I think she’s hilarious. Honest. Vulnerable. More than willing to laugh at herself first so you never can. If that’s not enough, there’s this. She got the Backstreet Boys to explain why, whatever “it” is, they simultaneously want it that way, but also not that way. She basically solved the mother of all late 90’s TRL mysteries.
Feel free to take to twitter to thank her. She’s basically the queen over there.
Still not convinced? How about a little food? I think better after a good meal, too. And let me tell you–this was one. good. meal. It’s simple and quick and pretty darn healthy, too. It doesn’t use many ingredients, but each one is packed with flavor. Most notable, of course, is the basil. Fresh basil is one of my all-time favorite smells and, since you’ll use three cups of it here, your whole kitchen will smell amazing.
I’m not kidding. Basil is one of my favorites as shown in my late summer gnocchi with zucchini, tomatoes, and basil, apricot basil chicken salad, or this insanely refreshing honeydew basil smoothie. Basil chicken spiced up and served with rice? Yes, please.
So this summer, when your basil plant is out of control and you’ve already made multiple batches of pesto, give this Thai basil chicken a try. You’ll want it that way. Or not. I don’t know…have Chrissy Teigen explain it. She got the answer firsthand.
Fresh summer basil comes together with a handful of other ingredients for a quick, healthy meal bursting with flavor. If this basil chicken is good enough for Chrissy Teigen, it’s good enough for me.
Chrissy Teigen’s Basil Chicken (Pad Grapow)
from Chrissy Teigen, Cravings
1 1/4 lb. bonelss, skinless chicken breasts, sliced into thin strips
2 TBSP oyster sauce
2 TBSP light soy sauce
5 cloves garlic
1 serrano chile (or as many fresh Thai chiles as you can stand)
2 TBSP vegetable oil
3 c. fresh basil, preferably Thai basil
cooked jasmine rice, for serving (I used brown jasmine)
chile garlic sauce, for serving (my addition)
1. In a bowl, toss the chicken with the oyster sauce and marinate for 10 minutes. Mash the garlic and chile (seeded, if desired) in a mortar and pestle until finely smashed. If you don’t have a mortar and pestle, mincing that garlic and chile will work fine.
2. In a large skillet or wok, heat the oil over medium-high heat. When the oil is shimmering hot, add the garlic chile mixture and cook until fragrant, about 30 seconds. Increase the heat to high, add the chicken, and cook, stirring frequently, until cooked through, about 4 minutes. Add the basil and cook until wilted, about 1 minute.
3. Serve with the rice and chile garlic sauce, if desired.
yield: 3-4 servings