Ridiculously Easy Basil Chicken

All you need:

1 lb ground chicken*
1 large bunch fresh sweet basil
Some white wine
Cayenne pepper or red pepper flakes
White rice, cooked
Large frying pan
Spoon or Spatula

OK, if you want to get picky, you will also need:
Cutting board
Sharp knife

* If you can't find ground chicken, find a real butcher. If you can't find a real butcher, you can mince the chicken yourself, but then it's not Ridiculously Easy Basil Chicken, it's Pain In The Neck Basil Chicken.

Cook the chicken in the pan, stirring and chopping to keep it from lumping together. You probably won't need any oil, especially if you use a non-stick skillet. Ground chicken is usually made from thigh meat, which is greasier anyway.

When the chicken is cooked through (not brown) add the wine. One or two "glugs" should do it. Don't worry if you get too much, because you're going to keep it over the heat until most of it is evaporated out anyway. Although if you pour so much in the pan that your chicken bits are floating, dinner is going to take a while.

Sprinkle in a bit of cayenne pepper or red pepper flakes to taste. For my family, this means waving the pepper canister over the pan so that the dish sees the label and gets the general idea that it's supposed to have some flavor. Your family probably likes things a bit spicier.

Slice the basil. Here's the easy way: stack the leaves into a loose pile, roll them up longways and slice the roll with a sharp knife, like you're cutting a loaf of bread. This will slice the leaves into long strands, which are not only attractive, but won't get stuck between your teeth like little bits will. Use a lot. More than that. Well, maybe not THAT much.

Dump the basil in the pan and stir until it looks a bit limp.

Serve over rice. Pretend it took you hours.
Back to Leftovers