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Wheels in Motion

Posted Jan 13 2013 10:15pm

I always get excited when I receive my issue of Cooking Light  in the mail, and this month was no different!  As soon as I got back to my apartment I flopped down on the couch to flip through pages of delicious looking recipes.  


My monthly issues of Cooking Light always ends up looking a little worn and ragged with a million recipes "dogged eared" in the hopes that I will someday make them!  There is no doubt that the first place I turn for healthy recipe inspiration is Cooking Light.  
Yesterday, as I was pondering how to use the rest of my Rotisserie Chicken (which was an impulse buy for my Moms Pasta and Veggies with Olive Oil) I found inspiration once again in the pages of my Cooking Light Magazine.   The recipe that sparked the creative wheels was -  Spicy Thai Basil Chicken from Cooking Light.   So armed with my leftover Rotisserie chicken I set out to experiment in the kitchen! 
The results... Flavorful, 
Spicy Thai Basil Chicken - Slightly Adapted from Cooking Light 
Ingredients:2 Teaspoons Canola Oil 1/2 Cup Minced Shallots 1/2 Cup Thinly Sliced Red Pepper 4 Teaspoons Fresh Minced Garlic1/2 a Rotisserie Chicken Shredded2 Serrano Chilis 2 Tablespoons Low Sodium Soy Sauce 2 Teaspoons Brown Sugar 1/4 Teaspoon Black Pepper 1 Cup Basil Leaves 1 Tablespoon Fresh Lime Juice Lime Wedges for serving 
Directions: 1- Heat 2 Teaspoons Oil and Sautee your minced shallots for 2 min.  Add your red pepper and continue cooking for 1 minute.  Finally add your garlic and sautee for 30 seconds. 
2- Add your soy sauce, serrano chilis, brown sugar and black pepper in with your shallots mixture.  
3- Slowly add your shredded rotisserie chicken handfuls at a time, and cook on low till the chicken is heated through.  
4- Remove chicken from heat, and stir in chopped basil and lime juice. 

Serve along side Sesame Rice and some lettuce leaves for wrapping! 
Happy Monday All! 









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