When it rains, I am forced to forego grilling and cook indoors. That happened on Monday this week, which gave me a chance to try out this recipe from New Zealand cook Lei. To prepare the dish, I cooked it in a hot cast iron pan. It only takes a couple of minutes to cook and I served it over Basmati rice. I garnished it with fresh basil right from Becky's garden. This recipe serves two.
2 boneless, skinless chicken breasts, cut into bite-size pieces
3 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons rice wine
1/2 teaspoon sugar
1/3 cup finely chopped lemongrass
1/4 cup peanut oil
1/2 cup shredded carrot
1/2 cup whole basil leaves
- Combine the first six ingredients and let them marinate for 20 minutes.
- Heat a cast iron pan to medium high heat. Add oil and marinated chicken. Stir fry for a couple of minutes until chicken is sizzling and slightly caramelized.
- Turn off heat. Add carrot and stir.
- Garnish with whole basil leaves. Serve with Sriracha on the side.
Wine pairing: A well-chilled bottle of Sauvignon Blanc.