Orange Basil Chicken
Serves 4–6
This recipe involves both stovetop cooking and the grill, cooking the chicken in a covered skillet on the stovetop to keep it moist and grilling the vegetables for extra delicious flavor and texture.
- 2 tablespoons olive oil
- 1 1/3 lb boneless chicken thighs, cut into strips
- 1 teaspoon sea salt
- 2 teaspoons dried orange peel
- 1 teaspoon dried basil
Vegetables for Grilling
- 1 bunch green onions
- 4 portobello mushrooms
- 2 red bell peppers, keep whole
- 4 tablespoon Olive oil
- 2 tablespoon Tamari soy sauce
- Cooked rice
Prepare the grill for medium heat. Marinate the green onions and mushrooms with the olive oil and tamari soy sauce and set aside.
Briefly heat a skillet over low heat add olive oil. Then add chicken, lightly browning it over medium heat for about 5–8 minutes. Add salt, orange peel, and basil. Cover the skillet, reduce heat to low and cook the chicken for 40 minutes.
While the chicken is cooking, grill vegetables, keeping them whole while grilling. Grill green onions and mushrooms until done, being careful not to avoid burning. Slice each into medium thick pieces.
Red bell peppers should be grilled by turning them as each side blackens. Then place the blackened peppers in a plastic bag for about 15 minutes to loosen the skin for easy peeling. Then cut the peppers into strips.
When the chicken is done, mix in the grilled vegetables and serve over rice.