THAI CHICKEN WITH BASIL STIR FRY
This is delicious and easy to make. Make it as spicy as you like or keep it mild.
Provided by GABRIELLEDC
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
- In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
- In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.
Nutrition Facts : Calories 505.5 calories, Carbohydrate 60 g, Cholesterol 78 mg, Fat 12.1 g, Fiber 2.2 g, Protein 36.9 g, SaturatedFat 6.7 g, Sodium 804.4 mg, Sugar 1.6 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
STIR-FRIED CHICKEN AND EGGPLANT WITH THAI BASIL
This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.
Provided by Martha Rose Shulman
Categories dinner, poultry, main course
Time 1h
Yield Serves four
Number Of Ingredients 12
Steps:
- Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
- Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
- Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
- Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 541 milligrams, Sugar 5 grams, TransFat 0 grams
More about "thai chicken with basil stir fry recipes"
CHICKEN AND THAI BASIL STIR-FRY IN 15 MINUTES - THE WOKS …
From thewoksoflife.com
5/5 (1)Total Time 15 minsCategory Chicken And PoultryCalories 324 per serving
- Cut your chicken into slices and put it in a bowl. Season with the fish sauce, soy sauce, lime juice, brown sugar and cornstarch. Stir it up and let it sit while you're preparing the other ingredients.
- Chop, slice, and dice all the veg and the garlic. When you're ready to cook, heat a wok over medium high heat and add a couple tablespoons of oil. Add the chicken and stir-fry until it's got some color. Take the chicken out of the pan and set aside.
- Add a little more oil to the pan and add all your vegetables, garlic, and chili. Stir-fry for a few minutes until the vegetables are tender. Add the chicken back to the pan along with the Thai basil and stir-fry until everything is well-combined, and the basil is wilted. Plate, and serve hot with some rice!
THAI BASIL CHICKEN | RECIPETIN EATS
From recipetineats.com
4.9/5 (115)Total Time 15 minsCategory Stir FryCalories 360 per serving
THAI CHICKEN STIR-FRY WITH BASIL & CASHEWS RECIPE
From eatingwell.com
THE BEST THAI BASIL CHICKEN STIR-FRY - SOUTHERN KISSED
From southernkissed.com
SPICY THAI BASIL CHICKEN STIR-FRY RECIPE - PAD KRAPOW
From cinnamonandcoriander.com
PAD GAPRAO (PAD KRA PAO) HOLY BASIL CHICKEN STIR-FRY
From hot-thai-kitchen.com
THAI BASIL CHICKEN STIR FRY - MODERN FARMHOUSE EATS
From modernfarmhouseeats.com
THAI CHICKEN STIR-FRY WITH BASIL & MINT - THE WOKS OF LIFE
From thewoksoflife.com
THAI BASIL CHICKEN STIR-FRY RECIPE | MYRECIPES
From myrecipes.com
4/5 (14)Calories 250 per servingServings 4
- Combine hoisin, sugar, 1 tablespoon water, and fish sauce in a bowl, stirring with a whisk until sugar dissolves.
- Heat a wok or large skillet over high heat. Add oil; swirl to coat. Add garlic and serrano chile; stir-fry 30 seconds or until fragrant. Add chicken; stir-fry 4 minutes. Add bell pepper and sliced onion; stir-fry 2 minutes. Add hoisin mixture; bring to a boil. Cook 30 seconds or until slightly thickened. Stir in basil and juice. Serve immediately.
THAI BASIL CHICKEN STIR-FRY (GAI PAD GRAPOW) RECIPE - THE …
From thespruceeats.com
Ratings 31Calories 525 per servingCategory Dinner, Entree, Lunch
THAI BASIL CHICKEN RECIPE | THAI STIR FRY THE CURRY GUY
From greatcurryrecipes.net
CHICKEN & THAI BASIL STIR FRY - ANDREW ZIMMERN
From andrewzimmern.com
THAI BASIL CHICKEN RECIPE | CHEFDEHOME.COM
From chefdehome.com
THAI BASIL CHICKEN STIR FRY RECIPE - @ATKINS
From atkins.com
LOADING RECIPE... | THE MISSION WMCA - NEW YORK, NY
From wmca.com
#SHORTS | THAI SPICY BASIL STIR-FRY RECIPE (PAD KAPRAO)
From youtube.com
THAI CASHEW CHICKEN STIR FRY WITH BASIL ~ COOKS WITH COCKTAILS
From cookswithcocktails.com
THAI BASIL CHICKEN STIR FRY (WHOLE30) | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
THAI BASIL CHICKEN STIR-FRY RECIPE | HELLOFRESH
From hellofresh.com
PAD KRAPOW GOONG THAI BASIL SHRIMP STIR FRY NIN IS COOKING RECIPES
From sahlah.hedbergandson.com
EASY THAI CHICKEN AND BASIL STIR FRY RECIPE - THAILAND RECIPES
From thailandcip.blogspot.com
#30-minutes-or-less #time-to-make #course #cuisine #preparation #main-dish #asian #thai #easy #3-steps-or-less
You'll also love