I always get excited when I receive my issue of Cooking Light in the mail, and this month was no different! As soon as I got back to my apartment I flopped down on the couch to flip through pages of delicious looking recipes.
My monthly issues of Cooking Light always ends up looking a little worn and ragged with a million recipes "dogged eared" in the hopes that I will someday make them! There is no doubt that the first place I turn for healthy recipe inspiration is Cooking Light.
Yesterday, as I was pondering how to use the rest of my Rotisserie Chicken (which was an impulse buy for my Moms Pasta and Veggies with Olive Oil) I found inspiration once again in the pages of my Cooking Light Magazine. The recipe that sparked the creative wheels was - Spicy Thai Basil Chicken from Cooking Light. So armed with my leftover Rotisserie chicken I set out to experiment in the kitchen!
The results... Flavorful,
Spicy Thai Basil Chicken - Slightly Adapted from Cooking Light
2 Teaspoons Canola Oil
1/2 Cup Minced Shallots
1/2 Cup Thinly Sliced Red Pepper
4 Teaspoons Fresh Minced Garlic
1/2 a Rotisserie Chicken Shredded
2 Serrano Chilis
2 Tablespoons Low Sodium Soy Sauce
2 Teaspoons Brown Sugar
1/4 Teaspoon Black Pepper
1 Cup Basil Leaves
1 Tablespoon Fresh Lime Juice
Lime Wedges for serving
1- Heat 2 Teaspoons Oil and Sautee your minced shallots for 2 min. Add your red pepper and continue cooking for 1 minute. Finally add your garlic and sautee for 30 seconds.
2- Add your soy sauce, serrano chilis, brown sugar and black pepper in with your shallots mixture.
3- Slowly add your shredded rotisserie chicken handfuls at a time, and cook on low till the chicken is heated through.
4- Remove chicken from heat, and stir in chopped basil and lime juice.
Serve along side Sesame Rice and some lettuce leaves for wrapping!
Happy Monday All!