This recipe is a win! Even my little 13 month old liked it. I particularly liked it because it is fresh, semi-healthy and tasty. Through this year-long meal plan experiment the really cool thing that has transpired is our family trying so many new foods and having access stop some tried and true recipes – and thankfully they have all been awesome! Clearly Lindsay and I have similar pallets and thankfully she is a daring cook. She has been cooking things that I only ordered in restaurants and wished I knew how to cook. I love Asian food in particular and boy does she have some good tried and true recipes she turns to.
This Chicken Basil Stir Fry from Martha Stewart is one such recipe. YUM!
If you want to check out the full scoop on the year-long meal plan or get some of these other recipes I’m loving check out this post where I explain the hows and also give you the full scoop on all the recipes. Complete with links to all the online recipes we are using.
Hope you will try this one at home.
For now here is the ingredient list. Get the instructions here….
1.5 lb chicken
1.5 cups basil (I used Thai basil as it seemed suitable for the recipe and was tad cheaper)
2 bell peppers – yellow and red – I diced instead of slicing
1 small onion
6 cloves of garlic
coarse salt and ground pepper
rice vinegar – I prefer seasoned rice vinegar
Serve over (white) rice.
Max prep time was about 40 minutes, even the first time I cooked it.
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