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This classic Thai chicken take-out is one Rach also prepares for her vegetarian mom using eggplant, which also goes great with basil and peppers.
"I have made this dish all year long and my mom has enjoyed it with eggplant planks instead of sliced chicken," Rach says, about her mom Elsa who went vegetarian last year. "We have had to MYOTO (translation: make your own takeout) for a while now, but as of late we have made a few discoveries for a tasty pick-up."
Rach likes to serve this with jasmine rice, prepared to package directions in broth or water, and a Thai-tini, courtesy of her husband John.
For the sauce, whisk up ingredients in medium bowl.
For the chicken and vegetables, heat 2 tablespoons oil in a large nonstick skillet over medium-high to high heat, 2 turns of the pan. Add chicken in single layer and brown, then remove and reserve. Add another tablespoon, one turn of the pan, add the peppers and shallots or onions, toss 2 to 3 minutes, add garlic and ginger, toss again, add sauce and thicken a minute or 2. Wilt basil and mint into the dish and remove from heat.
Top rice with chicken and peppers with basil in shallow bowls and serve.