Chicken Stirfry with Herbs

I created this recipe similar to Thai Chicken with basil, which is very familiar to many people. A new study has shown that cilantro is the herb that can lower cholesterol if consumed daily. Therefore, instead of using just basil, I add cilantro to make this dish. Both of these herbs pair well together. The lime juice adds a citrus flavor. Serving this dish with steamed white rice is an excellent choice for dinner.

 Ingredients:
1 large boneless chicken breast (about 10 oz.)
1 cup fresh basil
1 cup fresh cilantro
2 garlic cloves
1 shallot
2 tsp fish sauce
2 tsp soy sauce
2 tsp oyster sauce
2 tsp sugar
1/8 tsp black pepper
Juice of one lime
1/2 to 1 jalapeño (your taste of spiciness)
1/2 cup chopped white onion
Adjust the seasoning with some salt, if needed ,Oil for stir frying – about 1 tbs
Serve with rice

Directions:
Place both herbs, garlic, shallot, and chopped jalapeño in mini food processor and pulse a few times or until finely chopped.

Scrape down sides of bowl as needed. Remove most of the herbs mixture and place in a bowl, but leave about 1/4 cup of mixture. Add chicken breast and pulse a few times until chicken is coarsely chopped.

Remove chicken and place in a bowl.
Distribute half of the seasoning each to the chicken and to the herbs mixture. Let marinate the chicken from 30 minutes to one hour.

Add the lime juice to the herbs mixture and mix well.
In a wok, heat oil until hot. Stir in chicken and white onions. Stir chicken and break up chicken with a wooden spoon until almost cooked with a few traces of pink remaining.

 

Add the herbs mixture and cook, stirring constantly, until chicken is no longer pink (about 1 to 2 minutes).

Serve with rice immediately.