Name: Chicken with lime and basil
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1 teaspoon sesame oil; 1/2 cup light soy sauce; 1/4 cup honey; 1/4 cup lime juice; 3 red serrano chiles, seeded, sliced thinly; 2 teaspoon cornstarch; 1 (pound) 14 ounces skinless, boneless chicken breasts, sliced thinly; 3 tablespoon peanut oil; 3 clove garlic, crushed in garlic press; 2 large_piece red onions, sliced thinly; 8 (ounces) fresh baby corn; 2 teaspoon lime peel, finely grated; 3 cup (10½ ounces) fresh bean sprouts; 2 cup fresh thai basil leaves, loosely packed; 1 cup fresh cilantro leaves, loosely packed

Ingredients

1 teaspoon sesame oil

1/2 cup light soy sauce

1/4 cup honey

1/4 cup lime juice

3 red serrano chiles, seeded, sliced thinly

2 teaspoon cornstarch

1 (pound) 14 ounces skinless, boneless chicken breasts, sliced thinly

3 tablespoon peanut oil

3 clove garlic, crushed in garlic press

2 large_piece red onions, sliced thinly

8 (ounces) fresh baby corn

2 teaspoon lime peel, finely grated

3 cup (10½ ounces) fresh bean sprouts

2 cup fresh thai basil leaves, loosely packed

1 cup fresh cilantro leaves, loosely packed

Method

1.Combine sesame oil, soy sauce, honey, juice, chille and cornstarch in large bowl, add chicken, toss chicken to coat in marinade. Cover, refrigerate 3 hours or overnight.

2.Drain chicken over medium bowl, reserve marinade.

3.Heat half of the peanut oil in large nonstick skillet, cook chicken, in batches, until browned all over. Heat remaining peanut oil in skillet, cook garlic, onion and corn until just tender. Return chicken to skillet with reserved marinade and peel, cook until sauce boils and chicken is cooked through.

4.Remove from heat, add sprouts, basil and cilantro. Toss with chicken and vegetables until combined.

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Ingredients

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