Recipe: Chicken Basil Stirfry

I’ve been posting recipes lately as I’ve been making them, so you may notice a lot of similar ingredients week by week as I try to find ways to use all the fresh produce I buy on a weekly basis. This recipe was my tasty dinner last night. Very quick and easy if you have some leftover chicken breast kicking around, some veggies and some Asian staple ingredients in the pantry. This is for 2 servings…

Ingredients:
1 Roasted Chicken Breast, sliced into strips 
1 Small Package Sliced Button Mushrooms
1 Clove Garlic, minced
1 Dry Chili [optional]
1 Tbsp Ginger, jarred paste or freshly grated
1/2 Cup Red Cabbage, sliced fine
2 Med Celery Stalks, sliced on the diagonal
1 Med Carrot, sliced into long semi-circles
1/4 Cup Red Pepper, sliced into sticks
1/2 Cup Fresh Pineapple, cut into chunks
2 Tbsp Hoisin Sauce
Olive Oil
Sesmae Oil
Toasted Sesame seeds
1/4 Cup Fresh Basil Leaves, cut into ribbons [chiffonade if you want to be fancy…] 
Chicken Stock – optional if stirfry is too dry 

Method:
– Add a drizzle of olive oil to a non-stick pan
– Sautée mushrooms until desired texture
– Add minced garlic and ginger, red pepper flake and dried chili, stir
– Add carrots, celery, peppers, red cabbage and toss until desired doneness
– Add in pineapple chunks, hoisin sauce, salt & pepper to taste and toss
– If stirfry is too dry, add some chicken stock
– At the last second, add the basil and toss
– Plate and shake toasted sesame seeds over the top and add a small drizzle of sesame oil

Notes: 
– Use whatever veggies you have on hand
– This would go great in a flour tortilla as a sort of Asian-inspired burrito, or in rice ‘pancakes’ as a variation of mu shi chicken
– I didn’t add salt to this because the hoisin has enough, but taste it and adjust to your liking.
– I tend to like a light, fresh stirfry without too much sauce, but you can add more hoisin and chicken stock to create a thicker sauce if you’d like to serve this over rice