Basil Chicken
 
Prep time
Cook time
Total time
 
Chef:
Recipe type: Entree
Kitchen Type: Back Country
Serves: 6
Ingredients
  • 2 lbs chicken thighs, boneless, skinless, finely sliced
  • 2 tbsp. fish sauce
  • 1 Tbsp coconut amino or soy sauce
  • 1 Tbsp water
  • 2 tsp coconut sugar
  • 2 tbsp. coconut oil
  • 1 large onion, sliced
  • 3 fresh red chilies, seeds and ribs removed, cut into thin slices,
  • 3 cloves garlic, minced
  • 1½ cups lightly packed Thai basil leaves
  • ½ cup raw cashews, chopped
Directions
At Home Instructions
  1. In a large mixing bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar. Marinate for 1-2 hours
  2. In a large wok, melt coconut oil over med-high heat. Add the onion and cook for 2-3 minutes, stirring frequently. Stir in the chilies and garlic and cook for a further 2 minutes.
  3. Remove the chicken from the marinade with a slotted spoon and add it to wok. Cook until most of the pink is gone from chicken, about 3 minutes. Add the marinade, reduce heat to med-low and simmer for 5-10 minutes, until liquid is reduced by ⅓. Remove from the heat and stir in the basil.
  4. Allow to cool to room temperature.
Back Country Instructions

Of all the world's cuisine, Thai food seems to be the easiest to adapt to the back country and back country preparation is super easy. First allow Basil Chicken to cool down to almost room temperature. Once cool, pour 1½ - 2 cups of mixture onto the drying sheet lined dehydrator tray. Use the meat setting (155-165 degrees) for this dish and allow to dry for 10-12 hours, overnight usually will do it. Drying time will depend on many factors, especially the thickness of the chicken

Once completely dry break into to small pieces. Store in zip locks or vacuum seal bags. I store all my back country meals in the freezer to prevent spoiling. Serves 1


Back Country Meal Prep

Bring 350ml (1 cup, 8 oz.) of water to boil. Pour the contents into the pot and boil for 5-7 minutes, or until it looks like it did before you dehydrated it. Serve over camp rice, re-hydrated mung bean noodle.
Recipe by Back Country Culinary at http://backcountryculinary.com/basil-chicken-2/