Hot Basil Chicken Cha Kdao Sach Maon Recipes

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HOT BASIL CHICKEN ( CHA KDAO SACH MAON )



Hot Basil Chicken ( Cha Kdao Sach Maon ) image

I found this on Facebook. There are several pages dedicated to Cambodian recipes, and this is one of them. There are fish sauces that are kosher, but I don't know about oyster sauces. Usually vegan stores have some kind of imitation to replace the real thing.

Provided by Studentchef

Categories     Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

500 g chicken thighs, chopped
1 bunch basil leaves
4 hot chili peppers, chopped
1 handful peanuts
1 tablespoon chopped garlic
1 tablespoon fish sauce
1 teaspoon oyster sauce
1 teaspoon black sweet soy sauce
2 tablespoons cooking oil
150 ml water

Steps:

  • Add cooking oil to a wok and heat. Add garlic, chicken ,chillies, fish sauce and water; cook for 10 minute. Add peanuts oyster & sweet soy sauce and basil; stir and cook until basil is slightly wilted.

HOT LICKS CHICKEN (COOKING LIGHT)



Hot Licks Chicken (Cooking Light) image

Make and share this Hot Licks Chicken (Cooking Light) recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

2 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
4 (4 ounce) boneless skinless chicken breast halves
1 tablespoon olive oil
cooking spray
1/4 cup water
1/4 cup dry white wine
1 tablespoon lemon juice
1/8 teaspoon salt
1 tablespoon orange marmalade

Steps:

  • Combine first 7 ingredients in a small bowl; stir well. Rub chicken with spice mixture; let stand 5 minutes.
  • Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1 minute on each side or until lightly browned. Add water and wine to skillet; cover, reduce heat, and simmer 6 minutes or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Add lemon juice and 1/8 teaspoon salt to skillet. Bring to a boil; cook 4 minutes or until reduced to 3 tablespoons. Remove from heat; stir in marmalade. Spoon sauce over chicken.

Nutrition Facts : Calories 191.5, Fat 5, SaturatedFat 0.9, Cholesterol 69.2, Sodium 445.7, Carbohydrate 5, Fiber 0.3, Sugar 3.3, Protein 27.8

HOT CHICKEN



Hot Chicken image

Spicy, crunchy and tender - everything chicken should be. (Recipe courtesy of Flamingbird)

Provided by Food.com

Categories     Chicken

Time 35m

Yield 4 pounds

Number Of Ingredients 10

4 teaspoons paprika
cayenne pepper
4 tablespoons brown sugar
4 tablespoons lemon pepper seasoning mix
salt (to taste)
2 cups buttermilk
8 extra large eggs
4 cups flour
4 lbs chicken (any section)
hot sauce

Steps:

  • Mix paprika, cayenne pepper, brown sugar, lemon pepper and salt and sprinkle over chicken.
  • Let marinate, 2 hours - overnight.
  • Prepare separate bowls, one with eggs, one with milk and one with flour. Dip chicken in milk, then egg, then dip in flour.
  • Heat oil to 325 degrees F. Fry chicken for about 15 minutes total per batch (cycle out to ensure the oil stays at 325 degrees F).
  • Dip in hot sauce.

Nutrition Facts : Calories 1681.2, Fat 80.4, SaturatedFat 23.6, Cholesterol 717.1, Sodium 596.1, Carbohydrate 116.8, Fiber 4.2, Sugar 20.2, Protein 114.2

BASIL CHICKEN IN COCONUT CURRY SAUCE



Basil Chicken in Coconut Curry Sauce image

This recipe was a 1997 Grand Prize Winner in Better Homes and Gardens! Enjoy! Chicken needs to stand for 30 minutes before cooking.

Provided by Sharon123

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

4 boneless skinless chicken breast halves (about 1 lb.)
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground turmeric
1/4 teaspoon chili powder
1 large red onion, chopped
3 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped
1 tablespoon olive oil
1 (13 1/2 ounce) can unsweetened coconut milk
2 teaspoons cornstarch
3 tablespoons snipped fresh basil
1 tablespoon finely chopped gingerroot
hot cooked rice
fresh basil (optional)

Steps:

  • Rinse chicken, pat dry.
  • Cut into 1" pieces.
  • Place in medium bowl.
  • In small bowl stir together the cardamom, cinnamon, cloves, coriander,, cumin, salt, pepper, turmeric, and chili powder.
  • Sprinkle over chicken, toss to coat.
  • Cover and let stand at room temperature for 30 minutes or in fridge for 1 to 2 hours.
  • In a large nostick wok or skillet cook and stir onion, garlic, and jalapeno peppers in hot oil over medium heat for 2 minutes.
  • Remove onion mixture.
  • Add about half of the chicken to the wok or skillet.
  • Cook and stir 2 to 3 minutes or till chicken is tender and no pink remains.
  • Remove chicken from pan.
  • If necessary, add more oil.
  • Cook and remove remaining chicken as above.
  • Stir together coconut milk and cornstarch.
  • Carefully add to wok or skillet.
  • Cook and stir till thickened and bubbly.
  • Return chicken and onion mixture to skillet.
  • Stir in snipped basil and gingerroot.
  • Cook and stir about 2 minutes more or till heated through.
  • Serve over rice.
  • Garnish with fresh basil, if desired.
  • Makes 4 servings.
  • Enjoy!

Nutrition Facts : Calories 385.1, Fat 27.1, SaturatedFat 19.3, Cholesterol 75.5, Sodium 446.6, Carbohydrate 10, Fiber 1.5, Sugar 2, Protein 27.9

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