FAUX PHO CHICKEN TACOS
This fresh and flavorful chicken taco is inspired by pho - a popular Vietnamese soup. The 'faux pho' toppings -Thai basil, fresh chiles and crunchy ramen noodles - are the key to these awesome tacos. Pair with a Thai Basil MOJITarita.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- In 1-gallon resealable food-storage plastic bag, mix chicken and marinade ingredients. Seal bag. Refrigerate 30 minutes.
- Heat 12-inch nonstick skillet over medium-high heat. Drain chicken; discard marinade. Place chicken in skillet. Cook 6 to 8 minutes or until browned on both sides and chicken is no longer pink in center.
- Meanwhile, in small bowl, mix Sriracha mayonnaise ingredients. In another small bowl, break apart ramen noodles. (Reserve seasoning packing for another use.)
- Spoon chicken on each tortilla. Top with Sriracha mayonnaise, jalapeño strips, basil leaves and crushed ramen. Serve with lime wedges.
Nutrition Facts : Calories 280, Carbohydrate 23 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Serving (taco only), Sodium 470 mg, Sugar 1 g, TransFat 1 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
MANGO THAI BASIL MARGARITA
Mango margarita infused with the flavors of lime and Thai basil.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- To make Mango Puree, place mango, sugar and water in blender. Cover; blend on high speed until smooth. Transfer to storage container; cover and refrigerate up to 3 days. Makes about 1 1/2 cups.
- To make margarita, add 1 1/2 oz of the mango puree, the tequila, orange-flavored liqueur, lime juice and torn basil leaves to cocktail shaker. Fill shaker with ice; cover and shake vigorously. Strain into cocktail glass filled with fresh ice; top with club soda. Garnish with mango or additional Thai basil leaves.
Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 11 g, TransFat 0 g
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