THAI CHICKEN AND MUSHROOM WITH BASIL
A gorgeous saucy rendition of Thai chicken and mushrooms with basil.
Time 30m
Number Of Ingredients 12
Steps:
- Turn the instant pot onto saute mode. Add in the oil. After a minute, add in the ginger, garlic and lemon grass. Add the chicken and stir in for a minute.
- Add in chicken thighs, lemon grass, sriracha sauce, soy sauce, fish sauce, sugar and the mushrooms. Cook for a minute.
- Turn off the saute mode. Add 2 tablespoons of water to glaze and set on 2 minutes of pressure cooking. Do a release after 10 minutes. Remove the lid, if you wish you can turn on the saute mode to reduce the sauce.
- Stir in the basil and serve over the jasmine rice.
THAI CHICKEN, MUSHROOM AND BASIL STIR-FRY
This is a recipe that I have had for some time now, and I don't even remember where I got it, but it does sound delicious, so I thought I'd post it - Have fun with it!!
Provided by Chef mariajane
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into bite-size strips, about 1/4-inch wide. Heat 1 tablespoon oil in a large nonstick frying pan set over medium-high heat. Add about half of chicken ad stir-fry until almost cooked, from 3-4 minutes. Remove to a plate. Repeat with remaining chicken, add more oil if needed. Remove to plate.
- Add remaining oil to pan, then mushroom, ginger, jalapeno, pepper, garlic, and chili flakes. Stir often until lightly browned, about 5 minutes. Stir in broth, fish sauce and sugar. When boiling, add chicken and and any juices that have collected on plate. Cook uncovered, and stirring often, just until chicken is done as you like it, or feels springy to the touch, about 2 minutes. Sti in onion and basil. Taste and add a little more fish sauce if you like.
- Spoon over rice in individual bowls.
Nutrition Facts : Calories 306, Fat 12.2, SaturatedFat 2.1, Cholesterol 113.3, Sodium 917, Carbohydrate 6.1, Fiber 1.1, Sugar 3.7, Protein 42
THAI CHICKEN WITH GINGER AND MUSHROOMS - GAI KING
Adapted from the "Original Thai Cookbook". Has all the typical Thai stir-fry flavors in it. You could use dried mushrooms if you wish, but be sure to soak them first.
Provided by PalatablePastime
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a small dish, mix together vinegar, fish sauce and brown sugar until brown sugar dissolves; set aside.
- Heat oil in wok and stir-fry onions, garlic and chicken for 2 minutes for 2-3 minutes or until onions are limp.
- Add soy sauce, ginger, mint, mushrooms, green onions, chilies and cook until chicken is cooked through.
- Working fast, add vinegar, brown sugar, and fish sauce mixture to chicken and take off the heat.
- Serve at once with steamed jasmine rice.
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
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