Description
Tender shredded chicken and celery are cooked with traditional Thai flavors and served with fresh basil.
Ingredients
Units
Scale
- 2 cloves garlic, minced
- 2 Thai chilies, finely chopped
- 1/3 cup ginger, peeled and cut into strips
- 3/4 pound skinless, boneless chicken breasts
- 1 cup fresh basil, chopped
- 4 stalks celery, chopped on the bias
- 1 tablespoon sesame seeds
- 2 tablespoons vegetable oil
- 1/2 medium onion, finely chopped
- 3 tablespoons fish sauce
- 1 1/2 tablespoons soy sauce
- 2 teaspoons granulated sugar
- lime wedges, for serving
Instructions
- Fill a medium size pot of water halfway and bring to boil.
- Cut the chicken in half horizontally and then quartered. In deep skillet over med/high heat, add oil, ginger, garlic, chilies, and onions. Cook for 5 minutes until onions are soft. Add celery and cook another 5-7 minutes, until slightly caramelized. Turn off the heat and set aside.
- When the water is boiling, turn it off and add the chicken piece, making sure they’re all submerged. Cover and leave for 10 minutes.
- Take chicken out of the water and let cool to room temperature (I put the chicken on a plate and leave it in the freezer for 5 minutes, this cools it down quickly).
- With your hands shred the chicken and add to the pan on top of the celery. Turn on the heat to medium, stir a few times, add the fish sauce, soy and sugar, and basil. Cook for a minute, or until the chicken is hot.
- Serve with lime wedges and rice.
Notes
This Thai shredded chicken will keep in the fridge, stored in a container, for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 217
- Sugar: 21.7g
- Sodium: 1213mg
- Fat: 10.4g
- Saturated Fat: 6.2g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 9.2g
- Fiber: 1.8g
- Protein: 21.7g
- Cholesterol: 62mg
