There’s no way to take a photo of chicken that is super attractive…I tried #fail

My Asian cravings are always at an all time high on Sundays, so I read through some of my favorite cookbooks for some inspirations. My go-to cookbooks for inspo lately are Chrissy Teigen’s Cravings, Gaby Dalkin’s What’s Gaby Cooking, and Pamela Salzman’s Kitchen Matters. This recipe is a mashup/adaptation of about 6 different recipes, and it was a hit. I think it would also be good with cilantro (I like Asian food with cilantro or basil, or both).

• 2 Chicken breasts (organic if you can swing it)
• 1 package broccoli florets (10 oz.)
• 1 ounce fresh basil (this is about 12 leaves), julienned
• 2 tbs. soy sauce
• 2 tbs. oyster sauce
• 2 tbs. ginger paste (I like Gourmet Garden stir in ginger)
• 1 tbs. sambal chili paste (omit if you don’t like spicy)
• 4 cloves garlic, minced
• 2 Serrano chilis, sliced thin, seeds removed
• 1/2 shallot, minced
• 1 tbs. vegetable oil
• 1 additional tbs of soy sauce to add at the end

Slice the chicken breasts into thin strips and marinate for 30 minutes (up to all day) with the soy sauce, oyster sauce, 1 tbs. of chili paste and ginger). Remove from the fridge 10 minutes before cooking. Steam the broccoli according to the package instructions, subtracting 1 minute. In a wok (trust me, you want to invest in a wok, they rock), heat 1 tbs. vegetable oil until hot/shimmering. Add in the garlic, ginger, shallot and chilis and cook for 30 seconds, until the garlic is fragrant, swirling the pan to make sure they don’t burn. Add in the chicken and stir fry for 4 minutes on high. Add in the basil and one more tablespoon of soy sauce and a drizzle of sriracha and stir fry for another 2 minutes. Serve over brown rice or sautéed veggies. I suggest cooking some brown rice or quinoa according to the package directions, adding in a squeeze of ginger and soy sauce and some chopped garlic while cooking.