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Sunday, January 13, 2013

Wheels in Motion

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!