Thai Basil Chicken with rice and Thai Vegetables

Saturday, 13 March
Thai Basil Chicken
Ingredients
4 chicken breast(sliced)
4 cloves garlic, minced
1/2 tsp pepper
1/2 tsp salt
1 tsp yellow curry
1/2 cup of coconut oil or milk
2 tbs soy sauce
1/2 cup fresh basil leaves

Directions
First add the sliced chicken strips into the crockpot. Combine the garlic, salt, pepper, and soy sauce together and mix very well. Pour this mixture over the chicken strips, allowing the mixture to spread over the chicken meat. Cook on a low setting for about 7 hours. An hour before the meal is finished, add the basil leaves and yellow curry and stir into the mixture and let cook the remaining hour.

Thai Vegetables
1 tablespoon oriental sesame oil
2 teaspoons minced peeled fresh ginger
1 large garlic clove, minced
1 red bell pepper, cut lengthwise into thin strips
6 ounces shiitake mushrooms, stemmed, thinly sliced
3 large green onions, thinly sliced on sharp diagonal
3 cups thinly sliced bok choy (from 1 bunch; green leaf tops only)

Heat oil in heavy large skillet over high heat. Add ginger and garlic; sauté 20 seconds. Add bell pepper and mushrooms; sauté until pepper is crisp-tender, about 3 minutes. Add green onions and bok choy and sauté until just wilted, about 2 minutes. Season with salt and pepper.