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19 Sep 2015 Quick Thai

This quick Thai dish is inspired by San Bei Gi
A great way to use up orphaned vegetables and leftover chicken.

Dust 2-3 c cooked, chopped chicken with 1 T cornstarch, let sit.

Sauté very thinly sliced veggies in sesame oil, (you decide) such as:
yellow bell pepper, onion, shredded cabbage, little mushrooms, carrots, green beans etc.
until glistening, do not overcook.

In saucepan over medium heat,  mix
1/3 c rice wine
1/3 c soy sauce
1/3 c sesame oil
3 T sugar
2-3 t crushed garlic
2-3 t crushed ginger
mix well and heat until it starts to bubble.

Then add in the
cornstarch dusted chicken,
combine well and allow sauce to thicken, just couple minutes
Now add the veggies and combine well.
Remove from heat,
Sprinkle with a generous handful of Basil, shredded
and serve over cooked brown rice.

(If you want to serve over glass noodles, you probably need to double the sauce as the noodles will soak it up)


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