My life seems jam-packed the past couple of months and time is fleeting. Here we are, well into Fall in the northern hemisphere, and the temperatures are dropping. We’re expecting freezing lows in the Reno, Nevada area tonight and tomorrow. I could use a little more fall.
I haven’t done too much cooking, especially of any new dishes, but the one I’m offering today is a really good one. I’ll also throw in a couple of links to some seasonal recipes from this site.
This is a simple recipe to turn chicken thighs into a delightful and spicy dish. I love many of Chef John’s recipes and this one is high on my list of make often. It is very low-carb’d and totally satisfying.
I only made a few little changes to the chef’s recipe to make it lower carb’d. I served it with Natural Heaven Hearts of Palm Brown Rice. If you haven’t tried Hearts of Palm rice or pasta, it is a very good low carb alternative to rice. They also make a delicious mashed potato substitute.
Recipe adapted from Chef John’s Thai Basil Chicken.
Thai Basil Chicken
1/3 cup Chicken Broth
1 tablespoon Oyster Sauce
1 tablespoon Soy Sauce
2 teaspoons Fish Sauce
1 teaspoon White Sugar Substitute
1 teaspoon Swerve Brown Sugar Substitute
2 tablespoons Vegetable Oil
1 pound skinless, Boneless Chicken Thighs, coarsely chopped
¼ cup sliced Shallots or Green Onions
4 cloves Garlic, minced
2 tablespoons minced Thai Chilies, Serrano, or other hot pepper
1/2 cup very thinly sliced fresh Basil Leaves
2 cups hot cooked rice substitute (Cauliflower or Hearts of Palm)
In a small bowl, whisk together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar substitute, and brown sugar substitute until it is blended together.
Heat a large deep skillet over high heat or use a wok. Drizzle in oil and spread around. Add chicken and stir fry until it no longer looks raw, about 2 to 3 minutes. And shallots, garlic, and sliced chilies and stir and cook on high heat until you see the juices start to caramelize in the bottom of the pan, about 3 to 5 more minutes. Add a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 to 3 minutes.
Add the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
Stir in basil. Stir until basil is wilted, about 20 seconds. Serve with cauliflower rice or riced Hearts of Palm.
Makes 4 servings.
I love pumpkin and don’t really need the excuse of Halloween or Thanksgiving to cook with it. Here’s a few recipes for you to try:
