Diabetic-Friendly Thai Chicken and Basil Stir Fry recipe is what I made for lunch today. Really, you’ve got to try this recipe. It’s absolutely delicious. I found it on the America’s Test Kitchen TV program, and added sugar substitute instead of sugar. It contains lots of protein and vegetables, it won’t spike your blood sugar, and it’s so delicious that you will want to eat the entire recipe at one time. This recipe is supposed to serve 4, but my husband and I finished off the entire recipe ourselves. Sadly, there were no left-overs. This picture doesn’t do it justice, it looks mouth-watering when it’s done.
Here’s what you need:
The instructions: you’ll need a food processor for this recipe to chop up the basil, chiles and garlic, and then to chop up the chicken (if you want to you may substitute ground chicken and save yourself some time, but the finished product will have a slightly different look. It’ll still taste wonderful.
Chop 1 cup basil leaves, chiles and garlic in a food processor by pulsing 6-1 second pulses.
Transfer 1 tablespoon basil mixture to a small bowl and stir in 1 tablespoon fish sauce, oyster sauce, vinegar and sugar; set aside.
Transfer remaining basil, garlic and chile mixture to a 12-inch skillet.
Next chop chicken in the processor( it’s ok to still have some remains of the basil mixture sticking to the sides of the processor bowl) Cut chicken into 2″ pieces and place in processor with 1 tablespoon fish sauce and pulse 10 1-second pulses. Transfer to a medium bowl and refrigerate 15 minutes.
Slice the shallots and add them with 2 tablespoons oil into the basil mixture in the skillet. Heat over medium-low heat. The mixture should start to sizzle after about 1 1/2 minutes. If it doesn’t, raise the temperature a little. Stir constantly until the shallots are golden brown, 5 to 8 minutes.
Add chicken, increase heat to medium and cook, stirring and breaking up chicken with wooden spoon for 2 to 4 minutes until only traces pf pink remain. Add the reserved basil-sich sauce mixture and continue to cook, stirring constantly until the chicken is done, about 1 minute.
Stir in remaining one cup of whole basil and cook until the basil has wilted, about 30 seconds. Serve immediately, passing the extra fish sauce, red pepper flakes and vinegar.
This recipe is excellent, and I will definitely make it again. As a matter of fact, it will be a luncheon item for my family during the Christmas Holidays. Now please go and try it and then let me know what you think.
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