Thai Basil Chicken Food

THAI CHILLI BASIL CHICKEN

Steps:

• Put Sauce ingredients in a small bowl and mix to combine.
• Heat oil in wok or pan over high heat.
• Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
• Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.
• Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
• Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

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.

THAI BASIL CHICKEN

Steps:

• Heat oil in wok. Stir-fry onions, peppers, and white part of bok-choy until crisp tender. Remove and keep warm.
• Add oil to wok if needed and stir-fry chicken, garlic, and pepper flakes until chicken is done. Add sauces in order, stirring between each addition to coat. Add cooked vegetables back and stir to coat.
• Add green part of bok choy and basil, stirring just unti hot-crisp, and beginning to wilt. Serve immediately.

AUTHENTIC THAI BASIL CHICKEN (VERY EASY AND FAST)

Steps:

• Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving.

THAI HOLY BASIL CHICKEN: PUD GA-PRAO GAI SAP

Steps:

• Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
• Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
• When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.

RACH MAKES A CLASSIC FOR MYOTO: THAI CHICKEN WITH BASIL & PEPPERS

Steps:

• For the sauce, whisk up ingredients in medium bowl
• For the chicken and vegetables, heat 2 tablespoons oil in a large nonstick skillet over medium-high to high heat, 2 turns of the pan
• Add chicken in single layer and brown, then remove and reserve
• Add another tablespoon, one turn of the pan, add the peppers and shallots or onions, toss 2 to 3 minutes, add garlic and ginger, toss again, add sauce and thicken a minute or 2
• Wilt basil and mint into the dish and remove from heat
• Top rice with chicken and peppers with basil in shallow bowls and serve

THAI CHICKEN WITH BASIL

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.

THAI BASIL CHICKEN

Steps:

• In a wok or large skillet over medium high heat add the oil. Once hot but not smoking, add shallots, garlic, ginger, bell peppers (and any other veggies) and fry for 3 minutes.
• Push the veggies off to the side. Turn the heat to high and add the ground chicken, breaking it up into small pieces as it cooks.
• In a small bowl stir together the brown sugar, fish sauce, soy sauce, oyster sauce, cornstarch chicken broth and water and add to the pan. Cook for 3minutes.
• Add the basil and stir-fry until wilted.
• Serve over hot cooked rice.