The chicken in this quick & easy stir-fry could boost heart health and help fight cancer, according to Eat To Beat Disease author Dr. William Li.
"Even though we're taught that the breast is the healthiest part of the chicken, it turns out the thighs are even better," Dr. Li says. "They contain a special kind of vitamin, called vitamin K2. It's good for the heart and can even help fight cancer."
"Oyster meat contains an amino acid called taurine that protects DNA," the doctor continues. "You can eat oysters raw, but you can actually get the same benefits from oyster sauce. It's right next to the soy sauce [in the grocery store] usually."
For more healthy recipes from Dr. Li, check out his Healthy Trail Mix and Crostini with Sundried Tomato Tapenade.
- 1 pound boneless chicken thighs, skin removed, fat trimmed and thinly sliced crosswise
- ¼ cup extra-virgin olive oil
- 4 cloves garlic, minced
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- ¼ cup chicken stock
- 2 bunches Thai basil, stemmed
- Steamed brown rice, for serving
Heat oil in a skillet over high heat. Once hot, add minced garlic and stir for 20 seconds until fragrant. Add the chicken and stir-fry with a wooden spoon for 2 minutes to cook through. Add oyster sauce, soy sauce and chicken stock, and mix gently to coat the chicken. Add basil and gently turn meat over leaves until they are wilted. Remove from heat and serve with brown rice.
