Sauteing Thai Basil Chicken

Video Transcript

"Now that our onion and celery is in the water, we want to come back and pay attention to our chicken more. We want to go over each piece and make sure that we don't have one side that's raw and another side that has become brown or black. Then we tried to cut these somewhat evenly, so we didn't have one chunk that's a quarter of an inch long and another one that's two to three inches long. So once these are more or less marked, we don't really have any pink bits showing, we'll remove our chicken and scrape out any of the browned bits that are left, and we'll scoop up our garlic and we'll add that to the pan."