| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
Yield 4 servings
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Ingredients
Basil Chicken
- ⅓ cup vegetable broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce or as needed
- 1 teaspoon white sugar
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil for cooking
- 1- pound skinless boneless chicken breasts, cubed
- ¼ cup shallots sliced
- 4 cloves garlic minced
- 1 cup fresh basil leaves chiffonade
- ¼ teaspoon black pepper
- ½ teaspoon Salt
Pad Thai
- 8 oz. thin flat rice noodles- soakedhot water until tender
Pad Thai Sauce
- 4 tablespoons warm water
- 2 teaspoon fish sauce
- 2 teaspoon brown sugar
- 2 teaspoon soy sauce
- 2 teaspoon lime juice
Vegetable Stir Fry
- 4 tablespoons olive oil
- 1 bunch green onion thinly sliced
- ¼ teaspoon black pepper
- ½ teaspoon Salt
- 1 peeled shallot finely chopped
- 4 cloves garlic minced
- ½ pound snap peas ½ inch slices
- 1 slices bunch asparagus 1-inch(diagonal as an option)
- 1- pint mushrooms sliced
- ½ pound fresh bean sprouts
- 4 eggs whisked
- water as needed
Ingredients
Basil Chicken
Pad Thai
Pad Thai Sauce
Vegetable Stir Fry
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Instructions
Starting the Sauce for Chicken
- Whisk vegetable broth, soy sauce, white sugar, and brown sugar together in a bowl until all ingredients are thoroughly incorporated.
Starting the Chicken
- Heat large skillet over medium-high heat. Drizzle in oil. Add chicken, seasoned with salt and pepper, and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots and garlic. Continue cooking on until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
Finishing the Chicken
- Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat. Stir in basil. Cook and stir until basil is wilted, about 20 seconds.
Starting the Pad Thai
- Place all the rice noodles in a large bowl. Pour hot water to cover and set aside for 20 minutes. Drain the noodles-return to the same bowl and set aside. (The noodles will still be somewhat firm but flexible– they will soften up in the skillet).
Making the Pad Thai Sauce
- In a small bowl. Combine all ingredients and mix well.
Making the Vegetable Stir-Fry
- In a large skillet, heat oil on medium heat. Add shallot and garlic stirring until fragrant. Combine the remaining vegetables quickly stirring. Add in whisked egg, salt and black pepper stirring constantly to scramble. Add the drained noodles and stir constantly, flipping the noodles continuously for 1 minute. Add the sauce mixture to coat evenly. If noodles are not quite soft, add a bit of water a little at a time until they soften up.
To Serve
- Add pad thai and top with chicken. Garnish with sliced green onion. Enjoy!
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