PAD KRAPOW GAI (THAI BASIL CHICKEN)
As dynamic as it is speedy, this ground chicken and green bean recipe from "Night + Market" (Clarkson Potter, 2017) by Kris Yenbamroong and Garrett Snyder, delivers a wallop of flavor with punchy ingredients that stir-fry in just 15 minutes. While this popular Thai street food can be whipped up using a range of proteins, Mr. Yenbamroong refers to his riff as "low-rent" because it's prepared with ground chicken rather than pricier slices of meat. It's piled with basil; Thai basil or holy basil provide more assertive licorice notes, but sweet basil adds herbal bursts of brightness. Spiked with Thai seasoning (see Tip), the chicken mixture is salty on its own, but it's inextricably linked with rice, and imparts the right amount of salinity when dispersed.
Provided by Alexa Weibel
Categories dinner, easy, for two, quick, weeknight, poultry, main course
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
- Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
- Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
- Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.
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
TENDER THAI CHICKEN WITH BASIL
Posting the for the Zaar World Tour III. From Foster Farms, the original recipe calls for 1 package boneless, skinless breast tenders. Zaar does not recognize this so I entered 2 lbs. After reading Lori's helpful review, I listed the salt as optional.
Provided by cookiedog
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large non-stick frying pan over medium heat. Add mushrooms, garlic, and red pepper flakes; cook for 3 minutes stirring frequently, remove from pan.
- Add chicken tenders to the pan and cook 3-5 minutes or until cooked.
- Return mushroom mixture to the pan; add lime zest, oyster sauce and chopped basil. Heat through, about 3 minutes more.
- Place cooked rice on a serving platter, top with chicken mixture and garnish with basil leaves.
Nutrition Facts : Calories 441.9, Fat 6.2, SaturatedFat 1.4, Cholesterol 145.3, Sodium 697.5, Carbohydrate 40.2, Fiber 1.5, Protein 51.8
THAI CHICKEN WITH BASIL
An abundance of whole basil leaves joins chicken and fiery red chiles for a quick, delicious, and decidedly spicy stir-fry. Holy basil is the most authentic choice, but any variety will do. (From Food and Wine.)
Provided by JackieOhNo
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.
- In a large nonstick frying pan or a wok, heat the oil over moderately high heat.
- Add the onion and cook, stirring, for 2 minutes.
- Stir in the chiles and garlic; cook, stirring, 30 seconds longer.
- Remove the chicken from the marinade with a slotted spoon and add it to the hot pan.
- Cook until almost done, stirring, about 3 minutes.
- Add the marinade and cook 30 seconds longer.
- Remove from the heat and stir in 1 cup of the basil.
- Serve topped with the remaining 1/2 cup basil.
Nutrition Facts : Calories 372.9, Fat 21.2, SaturatedFat 5, Cholesterol 96.8, Sodium 1185.3, Carbohydrate 10.4, Fiber 1.8, Sugar 5.5, Protein 34.9
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5/5 (2)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!
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