Nps Spicy Thai Basil Chicken And Veggies Food
NP'S SPICY THAI BASIL CHICKEN AND VEGGIES
I was craving some quick, spicy Thai food with tons of veggies one day after work. This is what I came up with. Great way to use up all your vegetables. Serve with brown rice for a healthy and filling meal. Enjoy!
Provided by Yummy2Tummy
Categories Chicken Breasts
Time 46m
Yield 4
Number Of Ingredients 14
Steps:
- Mix chili-garlic sauce, oil, and fish sauce in a skillet over medium-high heat. Cook and stir just until heated through, about 1 minute.
- Stir chicken, basil, bamboo shoots, green bell pepper, red bell pepper, green beans, snow peas, carrot, and mushrooms into the skillet. Reduce heat to medium; cover and cook until chicken is no longer pink in the center, about 10 minutes. Stir in red pepper flakes and salt. Reduce heat to low and simmer until flavors combine, about 5 minutes.
Nutrition Facts : Calories 246.8 calories, Carbohydrate 13.7 g, Cholesterol 58.5 mg, Fat 9.9 g, Fiber 5.1 g, Protein 26.4 g, SaturatedFat 1.9 g, Sodium 1291.6 mg, Sugar 5.8 g
SPICY THAI BASIL CHICKEN (GKAI PAD GKAPROW)
This is my adaptation of an authentic Thai recipe. Thai basil is a very unique flavor and shines in this simple dish. Adjust the hot peppers to your own taste - as written, it is inedible for me, and I like hot food! Personlly, I use 3 jalapenos and do not include the seeds. Serve with sambal olek or minced peppers so that those who like it really hot can add their own heat.
Provided by Tim964
Categories Chicken Breast
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a wok until it is very hot. Add the peanut oil and stir fry the garlic followed a few seconds later by the onion. Stir fry for about 15 to 20 seconds before adding the chicken. Stir fry for 1 to 2 minutes, or until most of the chicken has changed color on the outside and is no longer pink.
- Toss in the chillies and lime zest. Sprinkle soy sauce and fish sauce over the mixture and stir-fry for another 15 to 20 seconds, then add the Thai basil. Stir-fry another minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Serve over white rice or in lettuce "cups.".
Nutrition Facts : Calories 281.7, Fat 17.4, SaturatedFat 4.2, Cholesterol 72.6, Sodium 672.6, Carbohydrate 5.4, Fiber 0.9, Sugar 1.2, Protein 25.3
SPICY THAI CHICKEN AND VEGETABLES
This is a Spicy Dish! Lots of flavor!You can adjust the heat! Feel free to add more or less chili peppers (Thai Peppers).
Provided by Rita1652
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- In a sauce pot simmer first 10 ingredients for 5 minutes.
- In a frying pan heat 1 tablespoon oil and quickly saute ginger, garlic, onion,& red peppers till crisp, add to coconut milk mixture.
- Add 1 tablespoon oil and brown chicken slices, 2 minutes, add to coconut mixture.
- Add the amount chili peppers to pot according to how hot you like your food!
- Simmer for 5 more minutes.
- Serve with cooked jasmin rice.
- Topped with toasted pine nuts.
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