Recipe - Thai Chicken With Basil And Vegetables

SAUCE
2 tablespoon Lowsodium chicken broth or
water
2 teaspoon Fish sauce
2 teaspoon Sugar
1 teaspoon Reducedsodium soy sauce
1 pound Boneless; skinless chicken
breasts, all visible fat
removed
1 teaspoon Vegetable oil
2 Cloves garlic; minced, or 1
teaspoon bottled minced
garlic
1 Serrano pepper; seeded and
chopped (optional)
2 cup Broccoli florets; (about 4
ounces)
2 Carrots; cut into very thin
strips
4 Green onions; cut into
1inch pieces
One fourth cup Fresh basil leaves; firmly
packed
2 cup Rice; cooked, jasmin
preferred

In a small bowl, combine sauce ingredients. Set aside.

Rinse chicken breasts and pat dry with paper towels. Thinly slice breasts.
Set aside.

Heat a wok or large skillet over mediumhigh heat. Add oil and swirl to
cover bottom of wok. Add garlic and serrano pepper. Cook for 10 to 15
seconds. Add chicken and stirfry for 3 to 4 minutes, or until chicken is
no longer pink in the center. Add the broccoli, carrots, and green onions
and stirfry for 2 to 3 minutes, or until vegetables are tendercrisp. Add
the reserved sauce mixture and basil leaves. Stirfry for 1 minute, or
until mixture is warmed through.

Serve over cooked rice.

Yield: 4 servings

Notes: Recipe courtesy of Carol Ritchie, "American Heart Association
LowFat, LowCholesterol Cookbook"

Recipe by: Cooking Live Show #CL9077

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Apr 4, 1998