THAI CHILLI BASIL CHICKEN
Recipe video above. Right off the streets of Thailand, made in your own home! Spicy, garlicky and savoury with a hint of sweet. Gold standard Thai chicken stir fry, quick to make and no hunting down unusual ingredients.
Provided by Nagi | RecipeTin Eats
Categories Stir Fry
Time 15m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 160 g, Calories 360 kcal, Carbohydrate 5 g, Protein 19 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 110 mg, Sodium 588 mg, Fiber 1 g, Sugar 2 g
THAI BASIL STIR FRY WITH TOFU AND CHICKEN
This is one of my favorite dishes at my local Thai restaurant, so I went looking for a similar recipe online. This is a combination of several that I found. You can make this as spicy or mild as you like and it still will be full of flavor! You can use Tofu or Chicken or a combination of the two. Do use Thai Basil or Holy Basil if you can get it, otherwise any fresh basil will be delicious!
Provided by AlaskaPam
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the tofu into small, bite-size pieces. Put on a double layer of paper towel and sprinkle a bit of salt over the pieces. Set aside to season the tofu and to let it drain, about 15 minutes.
- Cut the chicken in bites-size pieces a little smaller than the tofu. Transfer to a bowl and coat with the cornstarch and 1 teaspoon of soy sauce.
- In a small bowl, stir together the remaining 1 teaspoon of soy sauce with the sugar, water, and fish sauce. Set aside
- .Blot excess moisture from the tofu. Heat a large wok or nonstick skillet over medium-high heat. Swirl in 1 to 2 tablespoons of oil. Add the tofu and fry for 3 to 4 minutes, flipping midway, until golden brown and slightly crisp on two sides. Transfer to a plate.
- Reheat the wok or skillet over high heat. When nearly smoking hot, swirl in 2 tablespoons of oil. Add the garlic, let it sizzle for a few seconds, then add the shallot. Stir for 15 to 20 seconds, then add the chicken, spreading it out into 1 layer. Let the chicken sear for about a minute, then use a spatula to flip it and cook the other side. When the chicken is nearly cooked through, add the tofu. Stir to combine and cook for a minute to heat through.
- Add the chiles and kaffir lime leaf, then sprinkle on the soy and fish sauce mixture. Stir-fry for a minute to combine the flavors and allow the tofu to absorb the seasonings. Then add the basil. When the leaves wilt, about 15 seconds, take the pan off the heat. Sprinkle with pepper, stir together, then transfer to a serving dish. Enjoy over rice .
Nutrition Facts : Calories 290.8, Fat 21.9, SaturatedFat 4.8, Cholesterol 48, Sodium 753.5, Carbohydrate 7.7, Fiber 1.2, Sugar 3.5, Protein 17.4
THAI CHICKEN WITH BASIL STIR FRY
This is delicious and easy to make. Make it as spicy as you like or keep it mild.
Provided by GABRIELLEDC
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 505.5 calories, Carbohydrate 60 g, Cholesterol 78 mg, Fat 12.1 g, Fiber 2.2 g, Protein 36.9 g, SaturatedFat 6.7 g, Sodium 804.4 mg, Sugar 1.6 g
THAI BASIL CHICKEN
Make and share this Thai Basil Chicken recipe from Food.com.
Provided by ChrisMc
Categories Chicken
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in wok and stiry-fry the chicken for 30 seconds.
- Add basil, onion, and pepper and stiry fry until softened.
- Season with chili sauce and fish sauce.
Nutrition Facts : Calories 339.7, Fat 24.3, SaturatedFat 4.8, Cholesterol 51.8, Sodium 3625.2, Carbohydrate 13.3, Fiber 3.7, Sugar 6.7, Protein 17
STIR-FRIED CHICKEN AND EGGPLANT WITH THAI BASIL
This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.
Provided by Martha Rose Shulman
Categories dinner, poultry, main course
Time 1h
Yield Serves four
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 541 milligrams, Sugar 5 grams, TransFat 0 grams
THAI CHICKEN STIR-FRY
Stir-fried chicken thighs and vegetables with delicious Southeast Asian flavors, served on top of steamed jasmine rice.
Provided by Tastyeatsathome
Categories World Cuisine Recipes Asian
Time 1h9m
Yield 4
Number Of Ingredients 23
Steps:
- Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
- Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
- Mix chicken thighs with curry paste.
- Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
- Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
- Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
- Serve chicken over rice, garnished with cilantro and Thai basil.
Nutrition Facts : Calories 472 calories, Carbohydrate 55 g, Cholesterol 66.3 mg, Fat 16.6 g, Fiber 6.1 g, Protein 29.8 g, SaturatedFat 3.9 g, Sodium 1502.9 mg, Sugar 7.2 g
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