Thai Chili Basil Chicken

...And we're back.  I'm about 15 recipes behind schedule, but better late than never. It has been one BUSY summer (and early fall!).  Let's get back on task with a new stir-fry.

INGREDIENTS

2 chicken breasts, cut into small strips
1/2 onion, sliced

2 cups chopped veggies of choice- I used peppers and zucchini
4 cloves garlic, chopped (or about 2 TBS)
2 tablespoons soy sauce 

4 tablespoon Thai Chili sauce
1/3 cup water
1/2 cup fresh basil
3 fresh chili peppers, seeded and diced (I didn't have fresh- I used one of the dried chili peppers still hanging and drying from last year's garden)
2 tablespoons vegetable oil
1 cup cashews
1 cup uncooked white or brown rice

DIRECTIONS

Cook rice according to package directions. If you don't have a rice cooker yet... buy one!  Best invention EVER.  Perfect rice every time!

In a Wok or large skillet, heat oil over medium-high heat.  When the oil is hot, add garlic.  Reduce heat to medium and let the garlic cook for about 1 minute (be careful not to let the garlic burn).

Stir in the chicken strips and let cook for about 5 minutes or until the chicken is cooked through.  Add onion, chopped veggies, soy sauce and Thai Chili sauce to your Wok or skillet.  Mix well.  Add water and stir for about 2 minutes. 

Add chili peppers and basil.  Mix well.  Stir-fry for an additional minute. 

Serve over rice and garnish with cashews and fresh basil.  Enjoy!

VERDICT

This was a great twist on stir-fry.  We love stir-fry because it combines everything in one dish, and the kids even like it.  The chili basil sauce was a new flavor for us.  And I was excited to finally use some of the basil I grew in pots on the patio this summer!