Eat – Spicy Basil Chicken

I confess – I can be lazy.  I like to cut culinary corners – especially for weeknight dinners.

I have seen a lot of very yummy-sounding recipes for Thai-style Basil Chicken floating around the interwebz (hello, Pinterest, keeper of beautiful things I never get around to doing,) and really wanted to make it happen in my mouth.

But for a week day, it seemed like…. well… a lot.  I didn’t have it in me.

I improvised.  It was AWESOME.  It will be made again and again, I know it.

WHAT YOU NEED:

1/4 cup Sirracha

2 Tablespoons Soy Sauce (I use low sodium, since I use garlic salt here)

1 Teaspoon Lime Juice

3/4 Teaspoon Garlic salt (or powder if you are using full sodium Soy Sauce)

1 Teaspoon Dried Basil

2 to 3 Boneless, Skinless Chicken Breast halves (any more than this, and you will want to double the marinade ingredients to get good coverage.)

WHAT YOU DO:

In a bowl, mix the 1st 5 ingredients together.

Cut the chicken into large bite or two bite chunks:

Cover the chicken with the marinade and mix to coat thoroughly:

Cover and refrigerate 12-24 hours.  Covering TIGHTLY is a good thing here, people, if you don’t want your eyes to burn every time you open your fridge!

When you are ready to cook – heat a large non stick skillet over medium high heat with spritz of cooking spray and add the chicken.  Allow the chicken to sit (no touchy) on that side for 4 or 5 minutes (turn on your exhaust fan – it gets a little, um, zesty in the air with all that spice.)

THEN flip each piece over and cook another 3 or 4 minutes (if you are unsure if the chicken is done, pull a piece out and cut or pierce to check for clear juices and non-pink insides.)

If you are a culinary corner-cutter, like myself, you can serve this with some ready-to-microwave jasmine rice, like this awesome brand that comes out beautifully:

We also had broccoli sautéed super quick with a drizzle of soy sauce.

Really good.

*PSA – it REALLY is spicy folks.  Like Whoa.  So for the less-spicy-lovers out there, you could tone it down by halving the Sirracha and making up the difference with extra Soy Sauce and Lime juice.

THE ROOF, THE ROOF, THE ROOF (of my mouth) IS ON FI-RE!!!  I DON’T NEED NO WATER LET THE MOTHER BLEEPER BURN!!!!

So good.

 

 

 

 

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