Thai Ground Chicken Basil Food

THAI GROUND CHICKEN BASIL

Steps:

• Heat a wok over high heat until smoking. Pour in peanut oil, then immediately add garlic. Stir-fry garlic until it begins to turn golden brown, about 20 seconds. Mix in the ground chicken and continue cooking and stirring until the meat is crumbly and no longer pink, about 2 minutes.
• Stir in the sliced chilies, soy sauce, and fish sauce. Cook for about 15 seconds to soften the chilies, then add the basil, and continue cooking until the basil has wilted.

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.

STIR-FRIED CHICKEN AND EGGPLANT WITH THAI BASIL

Steps:

• Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
• Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
• Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
• Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.

THAI CHICKEN WITH BASIL

Steps:

• Combine rice and 1 1/2 cups water in heavy-bottom pot, and bring to a boil. Reduce heat to simmer, and cook the rice, covered, for 17 minutes.
• Trim and seed the jalapeño and the red pepper. Put from half the jalapeño to all of it, and as much of the red pepper as you like, into a food processor, and add the garlic, shallots and peppercorns. Process to make a coarse paste.
• Heat a nonstick pan (large enough to hold all the ingredients except the rice) until it is very hot. Reduce heat to medium high, and add the oil. Sauté the garlic mixture for 30 seconds. Set aside.
• Finely chop the chicken breast in the food processor. Return pan to heat, and sauté the chicken, breaking it into tiny pieces while cooking.
• Add the fish sauce and sugar, and stir well. Set aside.
• Wash and dry the basil, reserving a few leaves for garnish. Return pan to heat, and stir the basil into the chicken mixture. Serve over rice, garnished with the remaining basil.

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.