Total time: 20 minutes
Serves: 4
Ingredients
4 boneless skinless chicken breasts, cubed
1 Tbsp. canola oil
3 cloves of garlic, finely chopped
1 jalapeno pepper, seeded and minced
1 Tbsp. soy sauce (or fish sauce)
1 tsp. sugar (I used Splenda)
1/4 cup chopped fresh basil leaves
1 Tbsp. chopped fresh mint leaves
1 Tbsp. chopped unsalted roasted peanuts
Directions
Heat oil in a large nonstick skillet over medium high heat. Cook chicken garlic and chiles for 8-10 minutes, stirring occasionally, until chicken is cooked through.
Stir in soy sauce and sugar. Sprinkle with basil, mint and peanuts.
I served with shelled edamame over brown rice.
Enjoy!
Recipe adapted from eatbetteramerica.com
Jake's Take:
ReplyDeleteThis dish, at least to me, felt as if it was healthy enough for me to eat as much as I wanted without feeling guilty. The grilled chicken, edamame, and brown rice turned into a great combo of flavors, and were at their best when all three were in one bite. The peanuts were the clincher, providing a nice crunch to a meal that would otherwise be lacking it.