Thai Basil Chicken With Broccoli Recipes

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.

THAI CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok.
• Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside.
• Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender.
• Return chicken to pan with broccoli and stir well.
• Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well.
• Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).

THAI BASIL CHICKEN WITH BROCCOLI

Steps:

• Cut chicken into 1/8 slices. Cut broccoli into bite-size pieces. Heat wok with oil, fry garlic until fragrant and add onions, pepper and chicken. Stir-fry chicken until it just turns white. Add broccoli and fry for about 1-2 minutes and add sugar, fish sauce, oyster sauce and chili powder. Stir in basil and cook until basil begins to wilt. Dish and serve warm with rice. You can use asparagus instead of broccoli.

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.

BASIL CHICKEN WITH BROCCOLI

Steps:

• On medium high, heat pan with oil.
• Fry garlic until fragrant.
• Add onions and chicken.
• Stir-fry chicken until it just turns white.
• Add broccoli and fry for about 1-2 minutes.
• Stir in basil and cook until basil begins to wilt.
• Serve warm with rice.