This was one of those providential ‘throw my CSA veggies at a recipe’ dishes that happened to work out well. I love it when that happens. This dinner was inspired by this recipe for three-cup chicken, but I didn’t have scallions – and I had carrots, beet greens and carrot greens to use up so those went in instead.
Thai Basil Chicken & Greens
3 Tbsp. sesame oil
1-2 inches ginger, peeled and sliced into thin coins
4 cloves garlic, thinly sliced
1/2 onion, thinly sliced
2 pinches red pepper flakes
1 lb. boneless, skinless chicken thighs, chopped into bite-sized pieces
5 small carrots, cut into rounds
8 c. greens (I used a mixture of beet greens and carrot tops), chopped
1 tsp. coconut nectar (or other sweetener)
1/4 c. rice wine vinegar
2 Tbsp. coconut aminos
1 c. basil leaves, chopped
Heat 2 Tbsp. oil over high in a wok or your largest skillet. Add the ginger, garlic, onion and red pepper flakes and stir-fry until fragrant (about 2 minutes).
When finished, scrape the aromatics to the side of the pan and add last Tablespoon of oil + the carrots. Toss. Add the chicken and stir-fry until browned (about 5-7 minutes).
Add the coconut nectar, vinegar, and coconut aminos – stir. Reduce the heat to medium and add the greens. Sauté, stirring frequently, until the greens are wilted and the stems (if you’re using something like chard or beet greens) are just tender (about 10 minutes).
Turn off the heat and add the basil. Stir.
Serves 2 for dinner