Bettys Thai Basil Stir Fry Chicken Recipes

THAI CHICKEN WITH BASIL STIR FRY

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.

THAI CHICKEN WITH BASIL

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Cut each chicken breast into 4 pieces. Cook chicken, garlic and chiles in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
• Stir in fish sauce and sugar. Sprinkle with basil, mint and peanuts.

BETTY'S THAI BASIL STIR-FRY CHICKEN

Steps:

• Prep the ingredients.
• In a bowl combine the sauces and brown sugar.
• Heat the oil in a wok (or skillet/fry pan). Cook the chicken in 2 batches.
• Place on a plate and cover.
• In the same pan, cook the ginger and garlic until fragrant (about 30-40 seconds).
• Add the sauces and cook.
• Return the chicken to the pan and cook until well heated.
• Stir through the Thai basil and cashews.
• Remove from the heat and serve.

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.