Everyday Food - Martha Stewart Living Magazine [30]
CHICKEN AND BASIL STIR-FRY
Coating the chicken slices in cornstarch before cooking them encourages browning. Add the basil after the stir-fry is off the heat, so its flavor stays bright.
SERVES 4 PREP TIME: 30 MINUTES TOTAL TIME: 30 MINUTES
1½ pounds boneless, skinless chicken breast halves (about 4), cut crosswise into ¼-inch-thick slices
1 tablespoon cornstarch
Coarse salt and freshly ground pepper
6 teaspoons vegetable oil, such as safflower
1 small onion, halved lengthwise and cut into ¼-inch-thick wedges
2 bell peppers (red, green, or a mix), ribs and seeds removed, cut into ¼-inch-wide strips
6 garlic cloves, minced
¼ cup water
2 tablespoons rice-wine vinegar (unseasoned)
2 tablespoons soy sauce
1½ cups fresh Thai basil (see below), larger leaves torn in half
Cooked white rice, for serving (optional)
1 Pat chicken pieces dry with paper towels. Toss chicken with cornstarch until completely coated; season generously with salt and pepper.
2 In a large skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned on both sides but not completely cooked through, 2 to 3 minutes. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken; transfer to plate.
3 Wipe skillet clean with a paper towel. Add remaining 2 teaspoons oil, along with the onion and bell peppers; cook over medium-high heat, tossing often, until vegetables begin to brown, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute.
4 Add the water, vinegar, soy sauce, and chicken; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve over rice, if desired.
PER SERVING: 295 calories; 9.4 grams fat; 41.2 grams protein; 10.7 grams carbohydrates; 1.7 grams fiber
Thai basil has sharp-pointed leaves and tastes of mint, cinnamon, and licorice. If you can’t find it, use regular basil instead.
LIGHTER CHICKEN POTPIE
Extra vegetables and a lighter crust make this comfort-food classic a smarter choice than traditional versions. Using store-bought phyllo dough cuts down on prep time.
SERVES 4 PREP TIME: 30 MINUTES TOTAL TIME: 1 HOUR 20 MINUTES
2 bone-in, skin-on chicken breast halves (2 to 2½ pounds)
Coarse salt and freshly ground pepper
3 tablespoons olive oil
4 carrots, sliced into ¼-inch-thick pieces
1 onion, finely chopped
¼ teaspoon dried thyme
¼ cup all-purpose flour
2½ cups milk
1 package (10 ounces) frozen peas, thawed
2 tablespoons fresh lemon juice
6 frozen phyllo sheets (each 12 by 17 inches), thawed
1 Preheat oven to 400°F. Place chicken on a rimmed baking sheet; season both sides with salt and pepper. Roast until an instant-read thermometer inserted in thickest part of breasts (avoiding bone) registers 165°F, 25 to 30 minutes. Let cool slightly; remove skin and bones, and shred meat.
2 While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper. Cook until carrots are tender, stirring occasionally, 8 to 10 minutes. Add flour; cook, stirring, 1 minute. Gradually add milk, whisking until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, about 6 minutes.
3 Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch round baking dish or deep-dish pie plate.
4 Stack phyllo on a work surface. Using a plate or pot lid as a guide, cut an 11-inch round from the stack with a paring knife; discard trimmings. Stack two rounds