Ready to kick off the week with something light and healthy with a ton of fresh flavor? I know I am! As much as I love fall and the influx of cozy, comforting fall food, I’ve been craving a dish that is chock full of vegetables and fresh, spicy flavors. This recipe is originally from Melissa Clark’s cookbook, Cook This Now. Melissa writes many of the recipes featured on the Cooking section of the New York Times, and every recipe I’ve made of hers has been a winner. She says that this dish is not authentically Thai, and that’s probably true, but it is delicious and you should totally make it the next time you’re craving the flavors of Southeast Asia.
The original recipe called for ground turkey, but I decided to use ground chicken instead when the extra lean ground turkey at my grocery store was nowhere to be found. The carrot I had was positively humongous, so I cut it half and created thin half moons for my dish. If your carrot is normal sized, you can leave in thin rounds. The carrots and sugar snap peas are added in after the chicken is no longer pink and cook only for a few minutes, so they retain a good amount of their crunch and (pun intended), snap!
This comes together very quickly, and I chose to serve it over chopped romaine lettuce instead of the original serving suggestion of brown or white jasmine rice to make it low carb as well as low in fat and calories. I served the rice on the side just in case. #indecision. Feel free to serve over rice or another whole grain like farro, barley, quinoa… the choice is yours!
Thai style ground chicken with with sugar snap peas + basil.
adapted from Cook This Now.
1 pound organic ground chicken
1 tbsp. olive oil
1 large carrot, peels and thinly sliced
8 ounces sugar snap peas
2 tbsp. tamari or gluten free soy sauce
1 tbsp. fish sauce
scant 1 tbsp. chile garlic paste
1/2 tsp. brown sugar
zest and juice of one lime (2 limes if yours are small or lack juice)
1 tbsp. fresh ginger, minced
3-4 garlic cloves, minced
1 jalapeño, seeded and finely diced
2-3 scallions, white and light green parts diced (reserve dark green parts for garnish)
1/2 cup basil leaves, torn or thinly sliced
Juice from half a lime (optional, for garnish)
Romaine lettuce, for serving
Brown jasmine rice, for serving
In a small bowl, whisk together tamari, fish sauce, chile garlic paste, brown sugar and zest and juice of a lime. Set aside.
Heat oil in a large deep pan or wok over medium high heat. Add garlic, ginger, jalapeño and scallions and cook until lightly softened and fragrant, about 1 minute. Add ground chicken and cook, breaking apart until cooked through and no longer pink, about 5-7 minutes. Add peas and carrots and cook until crisp tender, about 2 additional minutes; stirring often.
Add sauce mixture and stir to combine and let flavors come together, about a minute. Remove from heat, stir in basil and keep warm until serving.
Serving suggestions: Spoon over chopped romaine lettuce, brown jasmine rice or quinoa.
**Please use organic ingredients wherever possible**