Ginger Basil Chicken

We all go through food phases where we can’t get enough of a certain ingredient or flavor. And sometimes, as long as we’re not craving Chick Fil’A sandwiches or the meat lovers pie from your corner pizzeria, that's our body’s way of telling us that we need to get more of that ingredient. So it’s good to listen.

I’ve been on a ginger phase for a few weeks now and Asian inspired recipes seem to offer the best ginger based flavor combos. I don’t always have all of the ingredients required but I quickly customize them to whatever I have in my pantry. The following ginger basil chicken recipe just involves a few basic ingredients and you guys can put it together in no time. Hope you enjoy.

Ginger Basil Chicken
  • 1 ½ Pounds boneless thighs, cut into smaller pieces
  • 1 Small onion, sliced
  • 1 Small cubanelle pepper
  • 2 Tablespoons of fresh minced ginger
  • 4 Cloves of garlic, minced
  • 1 Cup of fresh basil leaves
  • 2 Tablespoons of oyster sauce
  • 2 Tablespoons of soy sauce
  • 1 ½ Tablespoons of agave
  • 1 Tablespoon of lime juice (optional)
  • Salt and pepper to taste
  • Olive Oil
Very lightly season the chicken with salt and pepper. Sauté with a few drops of olive oil. Remove from the pan.

Sauté the onions and the peppers until softened. Add the garlic, ginger, agave, lime and sauces, and cook for a couple of minutes.

Add the chicken back in with a ¼ cup of water. Add all the basil and cook until the sauce thickens. Serve over rice.


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