We all know that as a fighter, the right kind of food is essential to get your body to function accordingly. That means junk food is not encouraged before you train and work out in order to get maximized outcome.
Thai food is becoming more popular as it is both tasty and healthy. As a Thai, I will proudly present you some of the recipes that the majority of Thai food fans find delicious. Please feel free to suggest any Thai dishes you are interested to cook!
Here is Thai Basil Chicken (recipe adapted from http://foodgawker.com/)
The dish starts out by processing 1 cup of fresh basil (or fresh Thai basil) with garlic cloves and chili garlic sauce. I chose to use chili garlic sauce since I didn't want the dish to be spicy at all. Using only 1/2 teaspoon of the chili garlic sauce gave just a subtle heat which was perfect for me. If you like the spice and heat of Thai cuisine, feel free to add more chili garlic sauce or use Thai or Serrano peppers instead. A tablespoon of this basil/garlic mixture is placed in a skillet while the remaining mixture is set aside to use later. Next, the ground chicken is mixed with a little fish sauce and chilled for a few minutes before sautéing in the skillet with the basil/garlic mixture. Once the chicken is fully cooked and no pink is visible, the basil/garlic mixture that was previously set aside is added to the skillet to flavor the chicken. Just before serving, more fresh basil is added to the skillet and allowed to wilt. Then, it's ready to serve! We liked this over steamed jasmine rice.
Ingredients
2 cups basil leaves, packed (Thai preferred)
3 cloves garlic
1/2 teaspoon chili garlic sauce
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 tsp white vinegar
1 1/2 lbs ground chicken
2 tablespoons olive oil
1 medium onion, chopped
How to cook
1.Place garlic, 1 cup fresh basil leaves and the chili garlic sauce in a food processor. Pulse until finely chopped, scraping bowl one time. Transfer 1 tablespoon of this mixture to a small bowl with the 1 tablespoon fish sauce, oyster sauce, soy sauce, sugar, and vinegar. Stir and set aside.
2.Place the remaining garlic/basil mixture into a cold 12" skillet and set aside.
Place the ground chicken in a bowl with the remaining 1 tablespoon fish sauce and refrigerate for 5-10 minutes.
3.In the cold skillet with the garlic/basil mixture, add 2 tablespoons olive oil and onions to the pan. Sauté over medium low heat and allow herbs and onion to soften.
4.Once onion is softened, add the chilled ground chicken, and stirring constantly, brake chicken up as it cooks. Continue stirring until chicken is no longer pink.
5.Add garlic/basil sauce mixture that you made previously. Cook about 1 min.
6.Meanwhile, chiffonade the remaining cup of basil leaves and add to the pan to cook 1 additional minute or so, until the basil wilts. Serve over rice
Nutrition Facts
Serving Size: 1 cup (100 g)
* Calories 368 Calories from Fat 227
% Daily Value *
* Total Fat 25.2g 39%
* Saturated Fat 12.8g 64%
* Monounsaturated Fat 4.1g
* Polyunsaturated Fat 2.8g
* Cholesterol 84.2mg 28%
* Sodium 2174mg 91%
* Potassium 430.9mg 12%
* Total Carbohydrate 11.4g 4%
* Dietary Fiber 1.5g 6%
* Sugars 7.8g
* Protein 25g 50%
* Vitamin A12. 1%
* Vitamin C6. 7%
Est. Percent of Calories from:
Fat 61.6% Carbs 12.4% Protein 27.2%
We hope this will become one of your favorite dishes! Tell us how it goes! We'll be thrilled to hear from you. Bon appetit!
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TUFFSPORTcrew
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