01 August, 2012

Ginger and Chili Chicken With Basil | Monica Bhide

Ginger and Chili Chicken With Basil ingredients
Makes 4 servings
2 Tbsp cornstarch
2 Tbsp water
1-LB skinless, boneless chicken thighs, cut into 1/2-inch cubes
2 Tbsp vegetable oil
2 dried red chilis
1-inch piece ginger, peeled and minced
2 Tbsp honey
3.5 Tbsp soy sauce
2 Tbsp rice vinegar
1 tsp grated lemon zest

For garnish:
12 to 14 fresh basil leaves, chopped
Thinly sliced, peeled ginger

Notes:  View more about ginger's health benefits.

In a medium bowl, mix the cornstarch and water into a paste. Add the chicken pieces and toss well to coat.

Heat the oil in a wok or large skillet over medium-high heat until very hot. Add the chicken and stir-fry until it is cooked through and lightly browned, 4 to 5 minutes.

Add the chilis and minced ginger and stir-fry for another minute.

Stir in the honey, soy sauce and vinegar and cook for 1 minute or so, until the sauce is slightly thickened. Sprinkle with the lemon zest and heat through, about 30 seconds.

Transfer to a serving platter and top with the basil and sliced ginger.

View recipe via AARP.

Nutritional Information (per serving)
Calories: 255
Fat: 10.0g
Protein: 26.0g
Carbohydrate: 14.0g
Fiber: 1.0g
Cholesterol: 66.0mg
Iron: --
Sodium: 861.0mg
Calcium: --

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