I'm just gonna say it..... this was THE BEST stir fry that I have made! I think I may have said that once before...but this one... this one has now surpassed that one, whichever one it was! This stir fry was fresh, it was delicious, it was gorgeous to look at... what else can you really ask for in a dish??
I wish there was more of it right now... I want to make this at least 3 times a week... I think I had a dream about this last night... Have I mentioned how good this stir fry was??
Thai Shrimp & Chicken Stir Fry with Tomatoes and Basil
Adapted from The Food Network
1/4 cup low sodium soy sauce
2 Tablespoons water
1 Tablespoon fish sauce
2 Tablespoons brown sugar
1/4 teaspoon ground ginger
1 teaspoon red chile flakes
1 teaspoon cornstarch
1 Tablespoon vegetable oil
1 large chicken breast, cut into bite size chunks
1/2 pound large shrimp, peeled and deveined if necessary
1 large or 2 small red bell peppers, diced
1 jalapeno, thinly sliced
1 garlic clove, finely minced
1/2 - 1 cup cherry tomatoes, halved
3/4 cup loosely packed fresh basil leaves
In a bowl or measuring cup, combine the soy, water, fish sauce, sugar, ginger, red pepper flakes, and cornstarch; set aside.
Heat the oil in a wok or large, deep non-stick skillet over medium high heat. Add the chicken and stir-fry until almost cooked through, about 3 minutes. Add the red pepper and jalapeno, stir fry another 2 minutes. Add the shrimp and stir fry until pink, about 2 minutes. Add the garlic, saute 1 minute. Stir in the soy sauce mixture. Bring to a boil and stir fry until the sauces glazes the shrimp, about 1 minute more. Add the tomatoes and stir to coat. Remove the pan from the heat, tear basil by hand and stir to combine. Transfer to a serving dish and serve immediately. Enjoy!
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