Happy Wife, Happy Life

 Thai Basil Chicken with Sugar Snap Peas

If you want to make your wife happy make her one of her favorite dishes for dinner.  For Julie, that is Thai Basil Chicken.

I enjoy making this dish almost as much as I enjoy eating it.  It is a stir fry chicken dish with served over rice.  The sauce is very similar to a "teriyaki" sauce but with bit more spice.  As I have said in prior posts, I like things a bit spicy so many of my dishes contain some "heat".  I do tone it down for Julie as she doesn't like to "sweat" while she is eating dinner.

Just an FYI, Thai Basil is a type of basil.  If you cannot find it, any fresh basil will work. 

 

Ingredients:

•  1 pound of boneless, skinless chicken thighs or for less fat, you can use boneless, skinless breast portions.  Cut into bite size pieces.
• 2 green onions cut into 1 inch lengths
• 1 red bell pepper, cut into thin strips
• 1 cup of Thai basil leaves (or regular basil if you can't find Thai basil)
• 4 cloves of garlic
• 2 chili peppers or a teaspoon of dried red pepper flakes
• 3 tablespoons of canola or olive oil.
• 6 ounces of sugar snap peas, par-boiled

Sauce:

• 1 tablespoon of "oyster sauce"
• 1 tablespoon of soy sauce
• 1 tablespoon of honey
• 2 tablespoons of water
• 1 teaspoon of Sriracha (more or less to taste)

Instructions:

1. Put the sauce ingredients in a small bowl and mix to combine.
2. Heat oil in wok or large skillet
3. Add minced garlic and peppers and cook for about two minutes.  Don't breathe in the vapors.
4. Add the white part of the green onions, red peppers, and chicken and stir-fry until cooked through.
5. Add par-boiled snap peas or omit if you don't want them.
6. Add your sauce mixture and cook until liquid reduces to make a thick glossy sauce.
7. Toss through the green part of the onions and the basil leaves.  Stir until just wilted, then serve immediately over rice. (I prefer Jasmine rice)

Note: I don't add any extra salt to this recipe as the soy sauce and oyster sauce tend to be a bit salty...but I do recommend adding some additional black pepper if you want to spice it up a bit more.

Drink Pairings

If you want wine with your meal, I recommend a Pinot Noir, Bread & Butter makes a nice Pinot Noir that isn't terribly expensive.  If you are a wine "purist" and feel that you have to drink a white wine with chicken, then I recommend a Riesling from Chateau Ste. Michelle.

If you prefer a beer with your meal, I recommend a citrusy IPA like Jai Alai from Cigar City or a "white" ale such as Blue Moon, Hoegaarden or Allagash White. 

If you want a cocktail, I recommend a Gin and Tonic with a slice of lime.  You may even consider a "botanical" gin with tonic if you are feeling a bit adventurous.  My "go to" gin is Bombay Sapphire, but any good quality gin will suffice.  If you want more lime, then use Tanqueray Rangpur Lime Gin.