SPICY THAI BASIL CHICKEN
This simple recipe creates the feel you went out for dinner at your local Thai place, but only takes 30 minutes at home. Fresh basil, diced jalapenos, chicken, and coconut milk are the stars of this dish served over white rice.
Provided by Chef Mo
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a skillet over medium-high heat. Saute chicken, onion, and garlic in the hot oil until chicken is no longer pink, about 6 minutes.
- Combine coconut milk, sugar, diced jalapenos, rice vinegar, salt, and turmeric in a bowl.
- Reduce heat to medium and pour coconut mixture into the pan with the chicken. Bring to a simmer, reduce heat to low, and cook until chicken is cooked through and sauce has thickened, about 6 minutes. Remove from heat and stir in basil.
Nutrition Facts : Calories 590.3 calories, Carbohydrate 37 g, Cholesterol 107.8 mg, Fat 35.1 g, Fiber 1.6 g, Protein 33.1 g, SaturatedFat 17.2 g, Sodium 740.8 mg, Sugar 22.7 g
SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)
My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.
Provided by Chef John
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
- Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
- Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g
TANGY THAI CHICKEN
Make and share this Tangy Thai Chicken recipe from Food.com.
Provided by Alan Leonetti
Categories Chicken Breast
Time 34m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine curry paste and oil in a bowl. Stir until paste is softened.
- Mix in 3/4 of the coconut milk and taste the mixture. If it tastes bland, add more curry paste and salt, until it is pleasantly pungent. If too spicy, add a little more coconut milk.
- Place chicken into a plastic zip lock bag, pour in marinade and seal. Toss to coat evenly. Allow to sit at room temperature for 20 minutes. For a more intense flavor, marinate for several hours in refrigerator.
- Drain and discard the marinade. In a skillet or on a grill, on medium heat, grill the chicken 10 to 12 minutes, turning onto each side twice. Brush each side with a few tablespoons of chili sauce.
- The chicken is done when it is white throughout, but still juicy and the sauce is a bit caramelized in spots.
- Serve the chicken breasts whole or thickly sliced and mounded on a platter over rice. Sprinkle with chopped peanuts and chopped cilantro. You can also serve a little chili sauce on the side.
Nutrition Facts : Calories 163, Fat 3.8, SaturatedFat 0.8, Cholesterol 68.4, Sodium 247.9, Carbohydrate 2.5, Fiber 0.8, Sugar 1.4, Protein 27.6
TANGY BARBECUE CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 tablespoons each molasses and brown sugar, 1 tablespoon each dried mustard and soy sauce, 2 teaspoons Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.
SPICY THAI CHICKEN
this is the base recipe for spicy thai chicken. You can use lemongrass or fennel seeds to make spicy chicken.
Provided by BDM FAMILY
Categories Chicken
Time 1h24m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients in a zip log bag or bowl.
- Remove excess fat from chicken and add to bowl.
- Add chicken to bowl/bag and let marinate for 1 hour.
- Place saute pan on med/high heat and wait until hot.
- Add hand full of chicken to pan (with some marinade sticking to chicken). DO NOT overload the pan or you will steam the chicken.
- Cook until chicken is cooked and sauce turns a darker color.
- Remove cooked chicken and repeat from step 4/5 until all done.
Nutrition Facts : Calories 295.4, Fat 15.1, SaturatedFat 2.8, Cholesterol 125.9, Sodium 713.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.4, Protein 31.1
TANGY CHICKEN LEGS
This sweet and tangy sauce shared by Joey McGuire of Lynn, Indiana is easily assembled with basic pantry ingredients. Brushed on chicken leg quarters, it's bargain-priced at just 39 cents a serving. Try it over beef or pork, too.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings (1-1/2 cups barbecue sauce).
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened, stirring occasionally. Brush over cooked chicken.
Nutrition Facts : Calories 368 calories, Fat 16g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 614mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 0 fiber), Protein 31g protein.
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- Combine curry paste and oil in a bowl; stir until the paste is good and soft. Mix in coconut milk and a couple shakes of fish sauce.
- Place chicken in a zippered plastic bag, pour in coconut marinade and seal. Toss to coat evenly. Let sit at room temp for 20 minutes (longer if refrigerated).
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- Pile the thighs on a platter of cous cous and red cabbage, sprinkle with peanuts, cilantro and another drizzle of sweet sauce, then serve.
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