This was a really nice dish. We had one salmon steak leftover from last night's meal (I planned it that way), so this dish seemed to work nicely tonight. I took a recipe from the 6 O'Clock Scramble (Thai Garlic and Basil Chicken) and tweaked it to work with a lot less salmon. I added a head of broccoli and put it all on top of some whole wheat spaghetti noodles. I was pleasantly surprised at the outcome of this recipe. Here's the recipe from the scramble:
2 Tbsp. canola or vegetable oil
2 Tbsp. minced garlic (about 12 cloves)
1 large red onion, quartered top-to-bottom and cut into strips
1 red bell pepper, cut into thin strips, about 1-inch long
1 pkg. (about 1 1/2 lbs.) boneless, skinless chicken breasts, cut into 1-inch chunks (we used salmon)
5 - 7 Tbsp. low-sodium soy sauce (to taste)
1 Tbsp. white or brown sugar
1 1/2 – 2 cups fresh basil leaves, roughly chopped (reserve 12 leaves for recipe # 3)
In a large nonstick skillet over medium-high heat, heat the oil.
Add the garlic, onion, and peppers and sauté them for 2 minutes. Add the chicken and stir-fry it until it
starts to brown on all sides, but is not cooked through, about 3-5 minutes.
Add the soy sauce and sugar and cook the chicken, uncovered, tossing it occasionally, until the
chicken is just cooked through, about 2-3 more minutes. (At this point you can cool and freeze the
chicken for a future meal, then add the basil just before serving it.)
Add the basil, toss it well, and remove the chicken and vegetables from the heat. Cover it until ready
to serve.
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