Nps Spicy Thai Basil Chicken And Veggies Food

NP'S SPICY THAI BASIL CHICKEN AND VEGGIES

NP's Spicy Thai Basil Chicken and Veggies image

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

Ingredients

¼ cup chili-garlic sauce
2 tablespoons vegetable oil
2 tablespoons fish sauce
1 pound chicken, cut into bite-size pieces
1 ½ cups coarsely chopped fresh basil
1 (8 ounce) can bamboo shoots, drained
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
1 cup fresh green beans (2-inch pieces)
1 cup snow peas
1 large carrot, thinly sliced
1 cup sliced mushrooms
1 teaspoon red pepper flakes
salt to taste

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)

Spicy Thai Basil Chicken (Gkai Pad Gkaprow) image

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

Ingredients

2 tablespoons peanut oil
10 garlic cloves, minced
1/2 cup onion, thinly sliced
1 lb chicken breast, cut into small 1/2 inch bite size pieces
12 -20 Thai peppers, finely chopped (or substitute 4-6 serrano or jalepeno)
1 tablespoon lime zest
1 tablespoon soy sauce (Tamari works best)
1 tablespoon fish sauce
1 cup Thai basil
1 dash white pepper

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

Spicy Thai Chicken and Vegetables image

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

Ingredients

1 tablespoon curry
1 (14 ounce) can coconut milk, unsweetened
1/2 cup chicken broth
2 kaffir lime leaves, thinly sliced
5 leaves fresh basil, ripped in half
1 tablespoon fresh cilantro
1 stalk of the bottom softer part lemongrass, rough outer leaves removed crushed and very thinly sliced
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut oil (separated in half)
1 slice gingerroot, sliced finely
1 onion, sliced
2 cloves garlic, minced
1 red pepper, sliced
1 medium zucchini, sliced in circles
2 chicken breasts, sliced
1 -2 hot chili pepper, sliced very fine deviened and seeded
1/4 cup toasted pine nuts

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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