THAI CHICKEN STIR FRY WITH COCONUT MILK AND CILANTRO
This recipe came from the Vancouver Six O'clock cookbook. These recipes were compiled by our local newspaper.
Provided by Abby Girl
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the vegetables and chicken.
- Brown sauce: Combine the ingredients and set aside.
- In a large skillet or wok, add 2 T of the oil. Let it heat up until sizzling. Carefully add the chicken and stir fry until chicken is partially cooked. Remove to a plate.
- Add 2 T more of the oil to the skillet and let it heat up. Add the onions and garlic; stir fry for 2 minutes Add the broccoli and pepper and stir fry for 2 minutes. Add the chicken back to the wok and add a little bit of water -- close the lid of the skillet and steam cook, until veggies and chicken are almost cooked.
- Add the cilantro and coconut milk and cook until heated through and chicken is cooked.
Nutrition Facts : Calories 478.1, Fat 34.4, SaturatedFat 12.8, Cholesterol 72.6, Sodium 771.3, Carbohydrate 16.3, Fiber 2.4, Sugar 7.9, Protein 28.4
THAI CHICKEN WITH BASIL STIR FRY
This is delicious and easy to make. Make it as spicy as you like or keep it mild.
Provided by GABRIELLEDC
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
- In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
- In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.
Nutrition Facts : Calories 505.5 calories, Carbohydrate 60 g, Cholesterol 78 mg, Fat 12.1 g, Fiber 2.2 g, Protein 36.9 g, SaturatedFat 6.7 g, Sodium 804.4 mg, Sugar 1.6 g
THAI CHICKEN WITH BASIL AND COCONUT MILK
This recipe is from Australian Women's Weekly - Easy Thai Style Cookery and is one of our favorite home cooked thai meals. It is easy and quick to put together and tastes wonderful
Provided by Deantini
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- heat oil in wok or deep pan.
- cook onions and chilies until soft.
- add chicken and stir fry until tender. Add basil, fish sauce, cilantro and sugar. Cook for 1 minute.
- add coconut milk and heat through.
- serve with white sticky rice.
THAI CHICKEN STIR FRY
Make and share this Thai Chicken Stir Fry recipe from Food.com.
Provided by ajtravellingchef
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cut your chicken into bite size pieces, place in a large frying pan or wok with 1/3 Cup of water at medium - high heat.
- Add coconut oil, honey, lime juice, garlic powder, ginger and basil.
- When your chicken is cooked, add soy sauce, onion, red pepper, carrots and other desired cut up vegetables.
- Put the lid on and cook for 7 minutes on medium - high heat.
- In the last 2 minutes of the above, add crushed red pepper, cloves of garlic (use a garlic press).
- In a small bowl mix cornstarch and 1/2 half cup of water.
- When the 7 minutes are up add the cornstarch and water to thicken the sauce.
- Serve with capellini noodles or jasmine rice (add coconut oil during cooking).
Nutrition Facts : Calories 318.2, Fat 13.7, SaturatedFat 6.5, Cholesterol 61.9, Sodium 985, Carbohydrate 27.5, Fiber 2.1, Sugar 19.5, Protein 22.9
THAI CHICKEN AND VEGETABLE STIR-FRY
This recipe has been adopted and edited by me in February 2005. You can easily make this dish a little hotter by adding more fresh ginger. I hope you will enjoy this newly edited recipe.
Provided by - Carla -
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Thinly slice the lemon grass (or lemon rind).
- Peel and chop the ginger and garlic.
- Heat the oil in a large wok style pan over high heat.
- Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
- Add the chicken and stir-fry for 2 minutes.
- Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
- Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
- Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
- Enjoy!
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