Hi friends! Yes, it’s Sunday and I’m putting out a blog post. I figured since I used Christmas Day as my ‘blog maintenance day’ I’d write today and share a “build-a-meal” creation with you.
MSP and I made a Christmas Eve dinner in an attempt to recreate one of his favorite dishes at a local asian restaurant, Basil Chicken. For FitFeat it will be Spicy Basil Stir-Fry, since we also made a meatless batch.
As usual there will be future tweaks I’ll make to this recipe the next time around (because I don’t think I ever do a recipe the same way twice!) For instance, I may try this in a crock pot with rice already in it to see if the flavors infuse MSP’s chicken version better or maybe marinate the chicken beforehand.
Spicy Basil Stir-Fry:
For the Stir-In ‘Sauce’ (mix before you start your stirfry pan):
- 3 TBSP water
- 1/2 TBSP white wine
- 1/2 TBSP agave nectar
- 1/2 TBSP low-sodium soy sauce
- black pepper (a few good shakes)
Remaining Ingredients:
- 1 TBSP oil of your choice for stir-frying (I used macadamia nut oil, but you could use coconut oil or another oil that has a high smoke point)
- minced fresh garlic (I used a rounded 1/2 tsp – add more or less based on how much garlic flavor you like)
- 1 lime, juiced
- Sliced jalapeno peppers (I used pre-sliced jarred, about 3 TBSP. Again to taste – if you like spice, go to town!)
- 1 large handful of fresh basil leaves
- Stir-fry veggies and/or meat of choice (approx 1 lb if you are using just chicken, less if you are mixing chicken AND veggies. For my pan I used one HUGE portabella mushroom, green pepper, and broccoli)
Make your sauce first. I made two batches of the ‘sauce’ because we had two pans going. One for MSP with chicken and NO veggies. One for me with ALL veggies and no chicken.
Slice your veggies and/or meat into thin strips.
Heat oil in stir-fry pan and sautee the minced garlic until golden brown. (We started with high heat and I burnt my garlic to a crisp and had to start over, so I recommend medium heat for the garlic.)
Add the veggies or meat to the pan and NOW turn the heat up! 
Stir constantly while cooking, about 4 minutes or until your chicken or veggies are looking done.
Add the jalapenos and the ‘sauce’. Continue stirring and cooking to coat well and cook down some of the liquid, maybe another minute or two. Then splash with the lime juice (no more than 2 TBSP) and throw in the basil leaves. Cook just until the basil is wilted.
Serve over brown rice if you like or just enjoy as is!
Here is a pic of MSP’s Basil Chicken:
And here is a pic of my Basil Veggies:
And the leftovers are GREAT with this dish. I had some leftover tofu and udon noodles, so I topped that with my leftover Basil Veggies, added a splash of soy sauce and a dollop of tahini and it was AWESOME: 
MSP’s review was that he would like MORE basil in his the next time, which is why I think I’ll marinate his chicken prior to stir-frying. However, my veggie dish turned out very flavorful because I think the mushroom soaked up all the spice from the jalapeno and alot of the lime.
Give this dish a try and play with the flavors as YOU like them – then come back to FitFeat and share your thoughts!
Have a great day FitFeat friends!
– Shari B. =)
