I’m hesitant to talk about the weather again, since I’ve been harping on it so much lately, but it’s just been so bizarre lately that I can’t help myself. This week has been especially cruel — high 60s and sunshine on Tuesday, followed by rain and thunderstorms on Wednesday, and a Thursday that looked beautiful and sunny and perfect, but was actually barely above 30 degrees. And next week? Why, 64 and sunny on Saturday with snow likely on Monday. COME ON.
Given all that, I just had to laugh when I saw this, dubbed the “most hilariously comprehensive forecast ever.” The National Weather Service issued a report for DC that literally had something for everyone over a 36-hour period — severe storms, snow, wind chills, strong winds, unseasonably warm temperatures, unseasonably cold temperatures, potential “fire weather concerns,” and even a chance of flooding. I think all we’re missing is sleet, right? I sure can’t think of any other weather.
The weather may be unpredictable, but I can issue one solid prediction that I’m willing to stand behind — if you make this spicy basil chicken, you will be thanking me. It’s spicy, flavorful, and very quick to make. No matter what kindof hellish weather is going on outside your kitchen!
SPICY BASIL CHICKEN (recipe from Eat Yourself Skinny)
1 cup dry quinoa, rinsed in mesh strainer
2 tsp canola oil
1/2 medium shallot, minced
3 garlic cloves, thinly sliced
4 skinless, boneless chicken breasts, cut into small chunks
2 tbsp fish sauce
1 and 1/2 tbsp sugar
2 tbsp lower-sodium soy sauce
1 tbsp chili paste with garlic (such as sambal oelek), or more/less to taste
2 tsp water
1 tsp cornstarch
1/2 cup basil leaves, sliced in a chiffonade
1. Combine quinoa and 2 cups water in medium saucepan. Heat until boiling, then cover pan and reduce heat to l0w. Simmer 12-15 minutes, or until water is combined and quinoa is cooked. Let stand five minutes, then remove cover and fluff with a fork. Set aside.
2. To cook chicken, heat large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat. Add shallots and garlic, then cook for about 30 seconds, or until fragrant. Add chicken to pan; cook 10-15 minutes or until chicken is done.
3. While chicken cooks, combine fish sauce, sugar, soy sauce, chili paste, water, and cornstarch in small bowl, stirring with whisk. Add fish sauce mixture to pan, and cook for 1-2 minutes until mixture thickens, stirring to coat chicken. Remove from heat and stir in basil. Serve over quinoa.
This was one of the best quick dinners I’ve made in awhile. You could also throw in some veggies to make a more substantial meal — just make sure to up the sauce!