Thai Basil Chicken Utensils

Video Transcript

"Here are the pots and utensils that we're going to need to make this dish. We're going to need a small sauce pot, and what we're going to do in here is we're going to make a vegetable stock. Because we're making rice, we want to give it a little bit more flavor than just water would. We're going to be taking this large pot and in here we're going to be toasting some sesame seeds. And, when they're just about ready, we're going to be adding, some sugar and our dry spices and our rice. We'll toast that, we'll add our vegetable stock, we'll take our top and we'll put it on and cut the heat in half. Then we'll just cook it until the liquid is just about evaporated, about fifteen minutes, and then we'll add some salt and pepper and stir it. We're going to be needing two saute pans or frying pans today. We're going to be using this one, right here, this is where we're going to put some oil with some onion and some garlic and we'll be sauteing our chicken until it's marked on both sides. About half way or a just a little bit less than that. We're then going to remove it from the pan, and then we'll be adding a little bit of red pepper, some tomato juice, our broccoli, some ginger, basil, and our soy sauce and we're just going to let that cook down. In this pan, right here, we're going to be boiling some onions, some red peppers, and some celery to make them soft. Then when they're done, I'm going to bring them in here and saute them with our soy sauce, our ginger, our mushrooms, and our broccoli. So, we're going to need a large spoon, a knife, measuring spoons, measuring cups, a cutting board, and because we're using raw chicken we're going to be using these plastic gloves."