The basil is coming in in full force this time of year! It grows best when you cut from it so it’s good to have lots of basil options for dinner. When you cut a bunch of basil and bring it in the best way to store it is in the windowsill in water. You may find you actually grow roots and you could replant some of it if you wanted!
We tried this Spicy Basil Chicken from Cooking Light recently. It was very good although not very spicy at all. That’s probably because we just used dried chillies instead of the sambal oelek that was recommended. I’ve never been able to find such before but just located it at the Indian grocery last week so we now have it on hand for future use.
I used onions instead of shallots and I did not add the garlic with the onion. My recipe pet peeve is when they call for garlic to be added way too early in a recipe. The garlic would be burnt to a crisp if you added it when they called for it and then cooked it for 13 minutes with the chicken.
drives. me. crazy.
So, cook your onions, add the chicken (which doesn’t take nearly 13 minutes to cook. keep an eye on it and cook until done) and then add the garlic. Cook for 30 or so seconds before adding the sauce. I was skeptical that this was enough sauce but I was pleasantly surprised that it was just perfect.
Serve over brown rice. We ate this with Chinese Long Beans and the flavors worked well together.
This recipe is a great example of knowing when to follow the recipe and when to make adjustments. Just because a recipe is published doesn’t mean it is error free nor does it mean it always utilizes the best methods. Recipes are guides, not rules 🙂