Title: Thai Chicken with Basil & Vegetables
Categories: Entree Poultry
Yield: 4 Servings

2	tb	Low-sodium chicken broth or water
2	ts	Fish sauce
2	ts	Sugar
1	ts	Reduced-sodium soy sauce
1	lb	Boneless skinless chicken breasts; all fat removed
1	ts	Vegetable oil
2		Cloves garlic cloves; minced
		(or 1 tspn bottled minced garlic)
1		Serrano pepper - (optional); seeded, chopped
2	c	Broccoli florets -; (abt 4 oz)
2		Carrots; cut very thin strips
4		Green onions; cut 1" pieces
1/4	c	Fresh basil leaves -; (firmly packed)
2	c	Rice; Jasmin preferred, cooked

In a small bowl, combine chicken broth, fish sauce, sugar, and soy sauce. Set aside. Rinse chicken breasts and pat dry with paper towels. Thinly slice breasts. Set aside. Heat a wok or large skillet over medium-high heat. Add oil and swirl to cover bottom of wok. Add garlic and serrano pepper. Cook for 10 to 15 seconds. Add chicken and stir-fry for 3 to 4 minutes, or until chicken is no longer pink in the center. Add the broccoli, carrots, and green onions and stir-fry for 2 to 3 minutes, or until vegetables are tender-crisp. Add the reserved sauce mixture and basil leaves. Stir-fry for 1 minute, or until mixture is warmed through. Serve over cooked rice. This recipe yields 4 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Carol Ritchie, "American Heart Association Low-Fat, Low-Cholesterol Cookbook" From the TV FOOD NETWORK - (Show # CL-9077 broadcast 03-03-1998) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

09-04-1998

Recipe by: Carol Ritchie

Converted by MM_Buster v2.0l.

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