Basil

This is the garden overflow pot, one tomato, two basil, and one zucchini that is just resting there before a big pot is filled just for him.  For tonight's dinner recipe, I had to clip leaves off all the basil plants because we needed three cups.  Every plant was trimmed!  Good for the plants and very good for us.

Thai Basil Chicken
(from Skinnytaste.com)

1 1/4 lbs b/s chicken breasts, sliced into thin strips
2 tablespoons oyster sauce
2 tablespoons light soy sauce
5 cloves garlic, minced
1 serrano  chile, seeded and minced
2 teaspoons vegetable or canola oil
3 cups fresh Thai or regular basil leaves

In a shallow bowl, marinate the chicken with oyster sauce and soy sauce for 10 minutes.

Heat a large non-stick skillet over medium high heat then add oil, garlic and chile and cook until fragrant, about 30 seconds.

Increase heat to high, add chicken and cook, stirring until just cooked through, about 4 minutes.  Add basil and cook until wilted, about 1 minute.

Can be served over jasmine rice but we used fresh baby bok choy from our farmers.  I sliced the bok choy horizontally then chopped it, added some oil to a pan and sauteed the bigger pieces for a minute then added in the greens and cooked another couple of minutes.  Stirred a half teaspoon each of sesame oil and soy sauce.  It's ready when soft and wilted.

Another hit recipe!