At the beginning of 2011 I vowed I was going to dust off my many cookbooks and put them to good use. I have done just that. I love cookbooks. I buy them, I read them, like novels, but then I tuck them neatly on a shelf and for the most part don’t use them. I still could be better but, hey I’ve got a lot of good recipes of my own…that are in my head, and that is always my first knee jerk instinct is to use a recipe I know.
I have to say breaking out my cookbooks hasn’t been too hard. Being the recipe rebel that I am I nearly always change something. Mainly because I didn’t have the suggesting ingredient, or I am too tired to listen to my kids whine about black olives.
We love Asian food. So Steamy Kitchen’s recipes have been a wonderful addition to my repertoire of go~to dinners for my family. You can check out her website or be old fashioned like me and purchase her cookbook.
Because we are a family of 6 hearty eaters I have adjusted this recipe to accommodate our appetites and my pantry! It’s so easy. Literally 30 minutes (or less) start to finish, if you are a fast prepper!
Serves: 6
4 boneless Chicken, sliced into thin pieces (I use thigh or breast meat)
1 tablespoon Cooking Oil
1 teaspoon Cornstarch
1 tablespoon Soy Sauce
1/4 cup Onion sliced thin
1 Lime zested, and juiced
2 cloves of Garlic minced
1 Red Bell Pepper julienned
1 Yellow Pepper julienned
2 tablespoons Fish Sauce
6 tablespoons Soy Sauce
3/4 cup Sweet Chilli Sauce
1 small handful Sweet Italian Basil, chiffonade
1. In a large bowl whisk together 1 tablespoon soy sauce and 1 teaspoon cornstarch. Add chicken and toss to coat well. Marinate for 10 minutes at room temperature. In large measuring cup measure out 3/4 cup of sweet chilli sauce add fish sauce, lime juice, and soy sauce combine and set aside for end of recipe.
2. In large frying pan heat oil on medium~high, when oil is hot, add chicken slices in one layer and cook for 2 minutes on each side. Remove chicken to a plate, and add chicken remaining until all chicken has been cooked.
3. Lower heat and add garlic, and lime zest to pan, saute for 30 seconds, add peppers and onions continue to cook moving around until peppers start to become tender. Add chicken back to pan along with basil, toss to combine. Pour sweet chilli sauce combo over chicken and peppers, toss to coat. Cook for an additional 1-2 minutes. Sauce should thicken slightly. Serve over rice.
You can find many other family friendly recipes at Quit Eating Out’s Saturday recipe Swap.
Have fantabulous weekend!
YUM!!! what is sweet italian basil? different than regular basil? wherever do you find it?
Funny, Dee that you just posted as I just read your blog as well, and I want your coffee print and your sushi print! I have b-day money burning a whole in my pocket! Sheila, this looks so good!
Dee I think the fresh basil you can find in grocery is fine. Sometimes it says sweet italian, sometimes not. The original recipe called for Kifer Lime leaves…could not find to save my booty…so I improvised and found it worked, I bet cilantro would also me good.