I bought a bunch of vegetables without having a plan for them and after some consideration realized a stirfry was the way to go. I've really been into basil as a garnish lately, so infusing that flavour into the meal was a must.
WHAT YOU'LL NEED
Two medium-sized chicken breasts
1/2 cup of fresh basil leaves, shredded
2 cloves of garlic, minced
3 tsps of olive oil
1 cup of basmati rice
2 large red bell peppers, sliced
2 cups of snap peas, with ends removed
2 stalks of celery, chopped
6-7 large mushrooms (I used white, you can use whatever variety you prefer), cut into quarters
1 tsp red chili flakes
Pea sprouts to garnish
Rinse and cut your chicken into bite-sized pieces. Mix with the basil, two teaspoons of olive oil and the garlic in a bowl. Let marinate for 20 minutes in the fridge.
While the meat is marinating, steam the red peppers, celery and snap peas until soft, and cook the rice. Transfer all items into a heat safe pan and put into the oven on low heat to keep warm.
Heat the remaining olive oil in a pan and add the chicken pieces. Cook all the way through; add the chili flakes and mushrooms and toss while cooking for two minutes.
Plate the veggies, rice and chicken and serve with fresh pea sprouts over top.