Growing up we would order Chinese food on nights when things were just too busy. Now, this certainly wasn’t authentic Asian cuisine. It was gloppy, brown gravy covered egg foo young. It was fried rice. It was some sort of low mein noodle with another kind of gravy and some kind of beef. It was a treat because it was dinner we didn’t have to cook and do dishes for, but as my palate became more refined I realized the cornstarch thickened, bland, brown sauce was certainly not the flavor of Asia I wanted to enjoy!

The more that I have traveled and cooked and eaten and explored, the more I realize incorporating flavors, herbs, techniques is what can really brighten up a dish. What can really add extra flavor, often, in a super fast way. This recipe isn’t from an authentic Chinese or Japanese or Korean cookbook. It’s just a recipe I threw together that incorporates flavors from Asia. Fresh, bright and easy to toss together I like this recipe because it isn’t gloppy or saucy. You can taste every ingredient stir fried together and the finish of basil and lime juice gives it such a great pop. If you happen to have some cilantro or mint on hand, great! Add that and turn it into a bit more Vietnamese in flavor.

But, whatever you do, put down the phone next time when thinking about ordering  mediocre Chinese food takeout. Try this recipe and see how easily these delicious flavors come together.

xo, kendra

Chicken-Basil Stir Fry

Adaptable to be Free From the Top-9 Food Allergens

SIBO and low-fodmap adaptable

Serves: 4

Prep Time: 35 minutes

• 1 c. favorite rice (my Sibo peeps-white basmati rice for you!)
• 2 c. assorted vegetables of choice; here I used baby broccoli and shiitakes
• 1 1/4 pound boneless, skinless chicken thighs, sliced
• 2 Tbsp. each: minced ginger, minced garlic, minced shallot (my Sibo and low-fodmap peeps ONLY ginger)
• 2 Tbsp. unsweetened rice vinegar
• 2 Tbsp. No Soy Soy Sauce or coconut aminos (if you can eat coconut)
• 1 Tbsp. favorite sweetener such as maple syrup, honey (Low Fodmap peeps-use maple syrup)
• big handful of fresh basil leaves
• 1 lime, juiced

Directions

1. Add rice, a swirl of oil and sprinkle of salt to a small saucepan. Cover with 2 c. water. Bring to a boil and then turn down to a simmer and cook according to type of rice (brown rice, typically 35-40 minutes. White rice, typically 15-20).
2. Meanwhile, prepare the stir fry by sautéing your vegetables in a little oil until softened. Season with salt and remove from heat.
3. Add another swirl of oil to the pan and saute the chicken thigh until no longer pink. Add the ginger, garlic and shallot if using and saute until fragrant.
4. Pour in the rice vinegar, No Soy Soy Sauce or coconut aminos and sweetener. Continue to saute until this is reduced by about half.
5. Add the vegetables back into the pan, toss to combine.
6. Spoon the rice evenly onto 4 plates and top with the chicken and vegetable mixture.
7. Top with fresh basil leaves and drizzle with a little lime juice!

Happy Foods are the Best Foods!