Asian Chicken with Ginger and Basil

 Ingredients: 400g of chicken breast, 1 large carrot, 1 onion, 1/2 of the white part of a leek, 1 clove of garlic, 1 piece of fresh ginger, a handful of bean sprouts, basil, 3 tablespoons of nuoc mam sauce, 4 tablespoons of soy sauce, 1 and 1/2 teaspoons of honey, 1 teaspoon of chili, 1 tablespoon of oil.

We wash and chop the chicken, ensuring that all pieces are uniform for even cooking. We heat the oil in a wok, choosing sunflower or sesame oil, which will add a pleasant flavor to the dish. When the oil is well heated, we add the finely chopped onion and crushed garlic, allowing the flavors to combine in the hot oil. We continue with the finely chopped carrot, adding it gradually to ensure it retains its crunchy texture. These ingredients will create a delicious base for our dish.

After the carrot has started to soften, we add the freshly grated ginger and the sliced leek. These ingredients add a note of freshness and a slightly spicy flavor. We leave everything on the heat for a maximum of two minutes, stirring constantly. Once the vegetables are ready, we remove them to a plate that we keep warm, so they do not lose their aroma.

In the wok, we continue with the chicken, frying it until it changes color, meaning it turns whitish, a sign that it is about to be cooked. We moisten the meat with nuoc mam sauce, which will provide a deep umami taste. We also add the bean sprouts, which will add a crunchy texture and a beautiful contrast. We mix everything well and let the liquid evaporate, so the flavors concentrate.

We continue with the honey, which will add a sweet note, and chili for a bit of heat. The soy sauce completes this combination, providing depth of flavor. We leave everything on the heat for another two minutes, stirring constantly to ensure the ingredients blend perfectly.

Finally, we chop fresh basil on top of the dish and mix well with the vegetables to combine their flavors. We serve this delight with steaming rice, which will absorb the intense flavors of the dish. Enjoy your meal!

Nuoc mam sauce, a staple in Thai and Vietnamese cuisine, is a fermented fish condiment that brings a complex and deep flavor, often used in various dishes. It is obtained by fermenting anchovies in brine, creating a sauce with a distinctive smell and salty taste. It is used both in small quantities and in mixtures with other ingredients, such as ginger, honey, and garlic, to add a special depth to the dishes.

 Tags:  onion chicken meat garlic carrots oil honey soy gluten-free recipes lactose-free recipes