Thai Basil Chicken over Spring Vegetable Pad Thai
Recipe for the week of May 16-20, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
Yield4 servings 20 minutes
Cook Time
25minutes
Servings Prep Time
Yield4 servings 20 minutes
Cook Time
25minutes
Ingredients
Basil Chicken
  • ⅓cup vegetable broth
  • 1tablespoon oyster sauce
  • 1tablespoon soy sauceor as needed
  • 1teaspoon white sugar
  • 1teaspoon brown sugar
  • 2tablespoons vegetable oilfor cooking
  • 1-pound skinlessboneless chicken breasts, cubed
  • ¼cup shallotssliced
  • 4cloves garlicminced
  • 1cup fresh basil leaveschiffonade
  • ¼teaspoon black pepper
  • ½teaspoon Salt
Pad Thai
  • 8 oz. thin flat rice noodles- soakedhot water until tender
Pad Thai Sauce
  • 4tablespoons warm water
  • 2teaspoon fish sauce
  • 2teaspoon brown sugar
  • 2teaspoon soy sauce
  • 2teaspoon lime juice
Vegetable Stir Fry
  • 4tablespoons olive oil
  • 1 bunch green onionthinly sliced
  • ¼teaspoon black pepper
  • ½teaspoon Salt
  • 1 peeled shallotfinely chopped
  • 4cloves garlicminced
  • ½pound snap peas½ inch slices
  • 1slices bunch asparagus1-inch(diagonal as an option)
  • 1-pint mushroomssliced
  • ½pound fresh bean sprouts
  • 4 eggswhisked
  • wateras needed
Instructions
Starting the Sauce for Chicken
  1. Whisk vegetable broth, soy sauce, white sugar, and brown sugar together in a bowl until all ingredients are thoroughly incorporated.
Starting the Chicken
  1. 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
  1. 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
  1. 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
  1. In a small bowl. Combine all ingredients and mix well.
Making the Vegetable Stir-Fry
  1. 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
  1. Add pad thai and top with chicken. Garnish with sliced green onion. Enjoy!