Thai Style Basil Chicken
Yield
2 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
chicken cutlets
skinless, boneless, breast |
|
| 1 | each |
onions
thinly sliced |
|
| 2 | Ribs |
celery
slant slice |
*
|
| ½ | cup |
water
cold |
|
| ¾ | cup |
tomato juice
|
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | small |
hot chili peppers
minced |
*
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
basil
chopped fresh |
|
| 1 | tablespoon |
soy sauce, light
|
|
| 1 | teaspoon |
cumin seeds
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
chicken cutlets
skinless, boneless, breast |
|
| 1 | each |
onions
thinly sliced |
|
| 2 | Ribs |
celery
slant slice |
*
|
| 118 | ml |
water
cold |
|
| 177 | ml |
tomato juice
|
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | small |
hot chili peppers
minced |
*
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
basil
chopped fresh |
|
| 15 | ml |
soy sauce, light
|
|
| 5 | ml |
cumin seeds
|
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
ginger
ground |
|
Directions
Cut chicken into bite-size chunks.
Spray large nonstick skillet with cooking spray.
Brown chicken with no fat added, turning to brown evenly.
Remove chicken and set aside.
Combine onion, celery and water in skillet; cook and stir for two minutes.
Add tomato juice, bell pepper, chili pepper, garlic, basil, soy sauce, and spices; simmer uncovered for 2 minutes.
Uncover and simmer until sauce is thick about five minutes.
Return chicken to skillet; cook and stir until heated through.
