Ground Chicken Stir Fried With Basil Kai Pad Bai Kaprow Food
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
GROUND CHICKEN STIR FRIED WITH BASIL - KAI PAD BAI KAPROW
This is a great accompaniment or main course for a Thai dinner, wonderfully aromatic, and very tasty! Based on a Madhur Jaffrey recipe, my husband makes this dish often.
Provided by Julesong
Categories Curries
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In oil over medium-high heat, saute onion, basil, garlic, green onions, chilies, and grated ginger in oil until onions are soft.
- Add ground chicken and sauté until browned.
- Mix fish sauce and brown sugar together; add into chicken/basil mixture and stir to coat.
- Saute for another 3 to 4 minutes.
- Serve with rice.
- Note: please use Thai basil if at all possible, which holds up better under heat and is much more aromatic than common Italian/French basil.
Nutrition Facts : Calories 584.5, Fat 39.2, SaturatedFat 7.9, Cholesterol 195, Sodium 1324.1, Carbohydrate 17.6, Fiber 2.5, Sugar 9.1, Protein 42.9
GROUND CHICKEN AND BLACK-BEAN CHILI
Make and share this Ground Chicken and Black-Bean Chili recipe from Food.com.
Provided by 864977
Categories Poultry
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, and garlic; saute until tender, about 12 minute.
- Add chili powder and cumin; stir to blend. Increase heat to med high and add turkey; break up with spoon and saute until turkey is no longer pink, about 3 minute.
- Add beans, broth, diced tomatoes, chopped chilies and tomato paste and bring to boil. Reduce heat and simmer chili (uncovered) until liquid.
- thickens, stirring occasionally, about 1 hour. Season with salt & pepper.
- Serve garnished with some reduced fat shredded mexican cheese (jack/colby mix) and a whole wheat tortilla.
Nutrition Facts : Calories 314.2, Fat 5.2, SaturatedFat 1, Cholesterol 44.5, Sodium 679, Carbohydrate 37.2, Fiber 12.2, Sugar 6.8, Protein 31.4
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- Heat a wok or large frying pan over medium to high heat, and add about 1 - 2 Tablespoon of vegetable oil. When the oil gets hot, add the crushed garlic and chilies.
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- Add the dark sweet soy sauce to the pan and mix in well. Fry for about 1 minute, or until the meat is starting to get a little dry, and you can see it browning and sticking to the pan just a little.
- Add about 1/8 to 1/4 cup of water. Stir it around and fully deglaze the pan to get all that flavor mixed back into the sauce. Fry for about 30 seconds to reduce the water back into a nice brown gravy.
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