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
SPICY CHICKEN WITH PEPPERS AND BASIL
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place rice on the stovetop to cook.
- Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.
- When the rice is 6 or 7 minutes away from being done, begin your stir fry.
- Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.
- Serve chicken and peppers with prepared rice, salad with peanut dressing.
- Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.
- Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.
- Preparation time: 10 minutes
- Cooking time: none
- Ease of preparation: easy
SPICY BASIL CHICKEN
An authentic taste of Thailand. Served best over white rice.
Provided by Zfamily
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not done.
- Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 11.9 g, Cholesterol 69.3 mg, Fat 9.4 g, Fiber 2 g, Protein 28.2 g, SaturatedFat 1.8 g, Sodium 656.5 mg, Sugar 5.5 g
SPICY BASIL CHICKEN STIR-FRY
In this quick Thai-inspired dinner, chunks of juicy chicken thigh are stir-fried with a flavorful three-ingredient sauce (soy sauce, oyster sauce, and sugar), fiery Thai chiles, and plenty of fresh basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 35m
Number Of Ingredients 11
Steps:
- Stir together oyster sauce, soy sauce, and sugar. Season chicken with salt; pat dry. Heat a large skillet or wok over high; swirl in 2 tablespoons oil. Add half of chicken and cook, undisturbed, until browned on bottom, about 3 minutes. Transfer to a plate; repeat with remaining 2 tablespoons oil and chicken, leaving second batch in skillet.
- Return first batch of chicken to skillet along with shallots, garlic, and chile. Cook, stirring constantly, until fragrant and chicken is cooked through, 1 to 2 minutes. Stir in oyster-sauce mixture, then basil. Remove from heat; continue stirring until basil just wilts and sauce coats chicken. Serve immediately with rice, lime wedges, and basil leaves.
SPICY THAI BASIL, CHICKEN & NOODLE STIR-FRY
This is a recipe I got off the Thai Kitchen red rice noodles box. It's fantastic and very authentic tasting. It's also good with regular rice noodles and Asian wheat noodles. I've made it with Italian sweet basil, and also by substituting cilantro for the basil. Both are very good. I haven't tried it yet, but I think this would be great served with crushed peanuts sprinkled on top. I'm posting the recipe here for safekeeping.
Provided by Goody2shz
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Mix sugar, lime juice and fish sauce in small bowl. Set aside. Bring large pot of water to boil. Remove from heat. Add red rice noodles, stirring to separate noodles in water. Let stand 5 to 7 minutes or until noodles are tender but firm. (If you are using Asian wheat noodles, you will need to actually cook them for 5-7 minutes rather than merely letting them soak in hot water.) Drain well. Place in serving bowl. Set aside.
- 2. Meanwhile, heat oil in large skillet or wok on medium-high heat. Add garlic and chile; stir fry 15 seconds or until fragrant. Add chicken, carrots and green onions; stir fry 3 to 5 minutes or until chicken is cooked through.
- 3. Stir in fish sauce mixture; stir fry 1 minute. Add basil (or cilantro); stir fry 30 seconds or until basil (or cilantro) is wilted. Add to noodles in bowl; toss to coat. Serve immediately.
- Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.
SPICY CHICKEN STIR FRY WITH BASIL
This is a thai inspired dish that i got inspiration for from 30 minute meals on food tv. I changed it around some to suit the ingredients I had on hand and my preferences and it turned out excellent. This smells and looks amazing when is done. Guest worthy dish! I've made this several times and have discovered that this works just as well using beef instead of chicken. Tofu may also be an option for the veggie people in your family. The red pepper oil should be available in the oils section of most major super markets. But, If you can't find the red pepper oil, go ahead and use plain extra virgin olive oil or another oil of your choosing.
Provided by Pepper Monkey
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare jasmine rice according to package directions.
- In a large wok, heat oil until its very hot.
- Sprinkle red pepper flakes in and add chicken.
- Be very careful not to let the red pepper flakes scorch! Trust me, this was learned the hard way.
- Cook chicken until it is no longer pink.
- Add garlic, onion, and bell peppers.
- Cook until the onions and bell peppers are cooked but still have some crispness. You don't want them to be too soft.
- Stir frequently.
- Remove wok from heat. Add cleaned fresh basil leaves by tearing into pieces and removing stems.
- Serve over jasmine rice and enjoy!
Nutrition Facts : Calories 700.5, Fat 21.1, SaturatedFat 5, Cholesterol 92.8, Sodium 102.7, Carbohydrate 86.9, Fiber 5.1, Sugar 4.2, Protein 38.2
STIR-FRIED BASIL CHICKEN
Fresh basil is a standout in this easy-to- make entree from Mildred Sherrer, a field editor in Fort Worth, Texas.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable bag, combine the water, soy sauce and sugar; add chicken. Seal bag and turn to coat. Refrigerate for 30 minutes., In a wok or skillet, stir-fry the onions in 1 teaspoon oil until crisp-tender. Stir in garlic and pepper flakes; cook and stir for 1 minute. Remove and keep warm. , Drain and discard any marinade from chicken. In the same wok, stir-fry chicken in 3 teaspoons oil for 4-5 minutes or until juices run clear. , Meanwhile, in another skillet, saute the bok choy in remaining oil until crisp-tender. Add onion mixture to chicken. Stir in basil; heat through. Serve with bok choy.
Nutrition Facts : Calories 317 calories, Fat 12g fat (2g saturated fat), Cholesterol 110mg cholesterol, Sodium 307mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 44g protein. Diabetic Exchanges
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- In a small bowl, whisk the chicken broth, soy sauce, fish sauce, cornstarch, sugar, and chili sauce.In a large nonstick skillet, heat 1 ½ teaspoons of the olive oil over medium-high heat.
- Add the chicken and cook, stirring frequently, until no longer pink, 6 to 8 minutes. Remove the chicken to a plate. Add the remaining 1 ½ teaspoons of oil to the skillet and swirl to coat. Add the onion and asparagus and cook, stirring frequently, until just beginning to soften, about 3 minutes.
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