Spicy Basil (or cilantro) chicken

Food & Cooking
1

8 pieces chicken tenderloin
6-10 cloves garlic (1/2 minced, half sliced)
4-6+ spicy red tae chilli peppers, chopped, veins and seeds removed
2 or so tbs olive oil
3 cups water
salt
4-8 anchovy fillets (half can of fillets)
4-6 tbs mild chili powder
Soy Sauce (4-8 splashes)
1/2 cup honey
8oz pack shrooms (shiitake if you like or portabello also work very nice)
red bell pepper (or cabbage) optional
broccoli
basil and/or cilantro

Fry garlic until light brown. Remove. Add chilis and cook 2-4 minutes. add chicken (chopped into medalins) and cook with chilis until browned on all sides (but not cooled all the way through) ligntly salt. Removed and place with garlic.

Add water to pan and apply heat. While bringing to boil add chili powder, andchovies and honey and soy sauce. Bring to boil and vboil 5 min. adding more water if necessary and add chicken/garlic/chilis back  into sauce. Salt to taste. Add shrooms. Simmer shrooms in sauce until they begin to shink on low heat. Then add broccoli and strips of red bell pepper. Turn up heat to boil/steam veggies. Add basil/cilantro last 2 min. Serve over brown rice.

2

Hey major…how’s it going.

Sounds very tasty.

3

Hey Blues - it’s going well. That is one of my wife’s favorite recipes. And it is really healthy, especially if you use the brown rice!

(insert NB cheers icon here)  8)

4

Looks good Keith, I’ll have to give it a try.  Always looking for a new way to make chick-in!

5

Man, I am SO gonna make this!  My wife would love it!

6

BTW, it doesn’t really say it in the recipe but the sauce is the real star here. Be sure to pour lots of it over the stir fry and rice.

7

Dude! I just slobbered all over my keyboard! Looks like one dinner is solved this week. Thanks man!

8

Sub fish-sauce for the anchovies. It will taste even better and is more authentic. Worth picking up a bottle at the Asian market. Also will last a long time.

Recipe looks great. Will do this weekend. :slight_smile:

9

This may be a silly question, but what is a chicken tenderloin?

10

that flap on the underside of a breast.

you can usually just tear it right off the breast.

11

Ahh, I see.  I wasn’t sure if it was an actual butchery term (was trying to think positionally of the meat close to the backbone on the chicken, like the pork/beef loins) or was sort of derived from the concept of “tenderloin sandwiches”, generally meaning a flattened piece of meat commonly chicken breast or pork loin.

Sounds delicious regardless.  I’m not a huge fish sauce fan unless its employed very gingerly but I love basil in thai food.

12

Oddly enough it doesn’t taste like fish sauce much. I add anchovies in most of my pasta sauces too but you would never know they are there unless you knew what you were looking for.

13

Fish-sauce is more like a salt component IMO. Shouldn’t be able to identify it except in it’s absence. Use too much and it overpowers- which some favor I guess.

A tenderloin off the breast is tapered shaped like a it’s non-avian friends. Expensive and lean.

14

I actually missed this. I agree, fish sauce would work great for this. In fact, the anchovies are simply a way to sub for the fish sauce. I buy lots of anchovies and keep them on hand so they are simply easier for me to use and find.