Basilchickenfriedrice Recipes

THAI SPICY BASIL CHICKEN FRIED RICE

Thai Spicy Basil Chicken Fried Rice image

This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! I get the basil from a local Asian market. It has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring.

Provided by ErinInVegas

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons oyster sauce
2 tablespoons fish sauce
1 teaspoon white sugar
½ cup peanut oil for frying
4 cups cooked jasmine rice, chilled
6 large cloves garlic clove, crushed
2 serrano peppers, crushed
1 pound boneless, skinless chicken breast, cut into thin strips
1 red pepper, seeded and thinly sliced
1 onion, thinly sliced
2 cups sweet Thai basil
1 cucumber, sliced
½ cup cilantro sprigs

Steps:

Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.

Nutrition Facts : Calories 794.1 calories, Carbohydrate 116.4 g, Cholesterol 46.1 mg, Fat 22.1 g, Fiber 3 g, Protein 29.1 g, SaturatedFat 3.4 g, Sodium 469.1 mg, Sugar 3.6 g

CHICKEN AND BASIL STIR-FRY

Chicken and Basil Stir-Fry image

If you see Thai basil (also called holy basil) at your market, give it a try. It has pointed leaves and tastes of mint, cinnamon, and licorice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 40m

Number Of Ingredients 11

Ingredients

1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut crosswise in half again)
1 tablespoon cornstarch
Coarse salt and ground pepper
6 teaspoons vegetable oil
1 small onion, halved and cut into 1/4-inch-thick wedges
2 bell peppers (red, yellow, green, or a mix, ribs and seeds removed), cut into 1/4-inch-wide strips
6 garlic cloves, minced
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 1/2 cups fresh basil leaves, larger leaves torn in half
Cooked white rice, for serving (optional)

Steps:

Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.

Nutrition Facts : Calories 295 g, Fat 9 g, Fiber 1 g, Protein 41 g

THAI SPICY BASIL CHICKEN FRIED RICE

Thai Spicy Basil Chicken Fried Rice image

I had this at a recent potluck and it was wonderful! Make sure you use Thai Basil as it has a very different taste from Italian Basil. This recipe is fast and fairly easy to make, but requires constant stirring."

Provided by trick

Categories Asian

Time 45m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons oyster sauce
2 tablespoons fish sauce
2 tablespoons soy sauce
1 teaspoon white sugar
1/2 cup peanut oil (for frying)
4 cups cooked jasmine rice, chilled
6 garlic cloves, crushed
2 serrano peppers, crushed
1 lb chicken breast, boneless, skinless, cut into thin strips
1 red pepper, seeded and thinly sliced
1 onion, thinly sliced
2 cups Thai basil
1 cucumber, sliced (optional)
1/2 cup fresh cilantro stem (optional)

Steps:

Whisk together the oyster sauce, fish sauce, soy sauce, and sugar
Heat the oil in a wok over medium-high heat until the oil begins to smoke.
Add the mixture of oyster sauce, fish sauce, soy sauce, and sugar.
Stir for a minute or two to heat.
Add the garlic and Serrano peppers, stirring quickly.
Stir in the chicken, bell pepper, and onion. Cook until the chicken is no longer pink.
Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
Remove from heat and mix in the basil leaves.
Garnish with sliced cucumber and cilantro as desired.

Nutrition Facts : Calories 436.6, Fat 25.4, SaturatedFat 5.1, Cholesterol 48.4, Sodium 1108.5, Carbohydrate 31.1, Fiber 2.3, Sugar 2.8, Protein 20.2

BASIL CHICKEN FRIED RICE

Basil Chicken Fried Rice image

This Thai place I go to has this awesome chicken and basil rice. I found this recipe comes the closest. I ended up using half brown rice, half quiona.

Provided by Manda_the_Fox

Categories Chicken

Time 24m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces boneless chicken breasts, chopped into bite size pieces (optional)
2 sliced red peppers
15 -25 fresh basil leaves
1/2 cup sliced onion
2 eggs (optional)
2 cups prepared quinoa
2 ounces olive oil
4 ounces korean teriyaki stir-fry sauce

Steps:

Heat pan to medium-high heat.
Add oil and start cooking the eggs in the pan.
Add chicken and stir-fry until about 70% cooked.
Add red peppers, basil leaves, onions and continue to stir-fry for about 1 minute.
Add the quinoa and Korean Teriyaki Stir-fry Sauce and mix together.
Note: Add in as much basil as you would like. I add both whole leaves and chopped. I also cooked the quinoa with some dried basil seasoning.

Nutrition Facts : Calories 930, Fat 39.1, SaturatedFat 5.2, Sodium 15.6, Carbohydrate 120.1, Fiber 15.1, Sugar 6.7, Protein 25.7

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