I love carbs just as much as the next person. Actually, I’m in denial a lot but I grew up eating it probably more than the average person, but tonight I’m saying goodbye to the standard side and doing a play on lettuce wraps instead! A couple weeks ago, I bought my very first cookbook. I’ve never owned one even though I secretly long for a shelf filled with eclectic recipes from the best of the best.
Now I’ve got one for starters: Cravings by Chrissy Teigen. Not only is she crazy beautiful and insanely hilarious, she makes some dynamite food that you have to try (saying that like I’ve been to a dinner party or something, haha). If you don’t already own it, drop whatever you’re doing and go get it… right now!
She has this amazing recipe for basil chicken with jasmine rice — one of my favorite dishes when grabbing Thai. It’s so good and even better when you kick it up with some heat! With the addition of onions, mushrooms, green onions, and romaine; I made a delicious dish a bit more “green.” The romaine is a light and refreshing wrapper, and overall cuts down the calories in this meal. It can even be served as a starter!
The base of the flavor in this dish is so simple: light soy sauce and oyster sauce. I never realized the difference oyster sauce makes in a dish until after college. My dad is one of the best cooks I know, and I once asked him what makes some of these dishes taste so good. And he said… oyster sauce. Add it to your fried rice. Stir fry. Chicken. Sauce. ANYTHING. I swear it’ll make it ten times better.
Let’s also take a moment to absorb the goodness of basil… and spice. Not gonna lie, it gets heated in the kitchen when making this spicy basil chicken. No, really. Like open your windows and turn on a fan and make sure there’s ventilation because those Serrano peppers will get your tear ducts going (and it might get hard to breathe). I actually made two separate batches of this — one for me WITH the Serranos and lettuce wrap style, and one without served with brown rice for my boyfriend. So good. Seriously, so good. I couldn’t help but take a nibble on batch #2.
Really though, look at it.
This is totally a go-to dish. My boyfriend loves it. I love it. And the basil Gods love it. Hallelujah.
- 1.25 lb chicken, cut into thin pieces
- 2 Tbsp light soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 1 serrano pepper, minced
- ½ onion, chopped
- 4 whole mushrooms, diced
- Salt + Pepper, to taste
- 2 green onions, chopped
- Handful of basil, chiffonade
- Romaine leaves
- Marinate the chicken in the soy sauce and oyster sauce for about 10 minutes.
- In the meantime, heat oil in a large wok on medium-high heat. Add garlic, Serrano pepper, onion and mushrooms. Sauté for 2-3 minutes -- making sure to move everything around to avoid burning the garlic.
- Add in the chicken and stir fry for 4 minutes.
- Reduce heat to medium low and cover for 2 minutes.
- Uncover and add salt, pepper, green onions and basil. Stir fry for 1 minute.
- Remove from heat and serve with pieces of romaine.