Name: Shredded chicken with basil and celery
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4
Cuisine: Thai
Ingredients: 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

Shredded chicken with basil and celery

Thai basil and chicken with fish sauce and celery

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Tender shredded chicken and celery are cooked with traditional Thai flavors and served with fresh basil.

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Yield: 4 1x
Category: Main
Method: Boiling
Cuisine: Thai

Ingredients

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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

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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

Find it online: https://pickledplum.com/shredded-chili-basil-chicken/