Thai Chicken And Mushroom With Basil 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 AND MUSHROOM WITH BASIL

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 HOLY BASIL CHICKEN: PUD GA-PRAO GAI SAP

Steps:

• Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
• Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
• When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.

THAI CHICKEN, MUSHROOM AND BASIL STIR-FRY

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.

THAI BASIL CHICKEN SOUP WITH ASPARAGUS AND MUSHROOM FILLED CREPES AND THAI BASIL BUTTER ON TOASTED BAGUETTE

Steps:

• Place the chicken, mushrooms, celery, carrot, onion, lemongrass, Thai basil, ginger, Thai chile, lime peel, bay leaves, and peppercorns in a large pot. Cover with cold water, approximately 2 to 2 1/2 quarts. Bring the mixture to a boil, and then reduce the heat to a simmer, uncovered. Skim the top, removing the impurities throughout the cooking process. Cook for 1 hour at a low simmer. Remove the chicken from the pot. Remove the leg meat, pull into pieces and reserve for soup garnishes. Remove the remaining chicken and reserve for personal use. Strain the stock into a clean pot.
• For the Thai basil chicken soup garnishes: Bring the stock to a boil. Add the chile, if using, sugar, fish sauce, and lime juice. Season the mixture with salt. Add the pulled chicken meat, tomato, and cucumber. Serve the soup, piping hot, garnish with green onion, sesame oil, lime, and Thai basil.
• For the egg crepes: Place 2 tablespoons of melted butter in a bowl. Add the ginger, eggs, milk, sesame oil, and salt, and whisk well. Heat a nonstick saute pan over medium heat. Dab a paper towel in the remaining melted butter and coat the pan. Ladle a thin layer of crepe batter in the pan, coating the bottom evenly. Once the batter begins to bubble in the middle, flip the crepe and cook for 3 to 5 seconds on the other side. Remove the crepe from the pan and lay on a dry kitchen towel. Repeat the process with the remaining crepe batter.
• For the crepe filling and assembly: Heat the oil in a saute pan over medium heat. Saute the shiitake mushroom caps over the medium heat until tender, about 5 minutes. Season the mushrooms with salt, and pepper, set aside.
• Place one crepe on the cutting board. Place 2 spears of asparagus lengthwise, on one end of the crepe. Place a single layer of shiitake mushrooms over the asparagus. Roll the crepe beginning at one end. Place another crepe on the cutting board and roll the finished crepe inside. Cut the crepe on a diagonal into 3 pieces.
• Place the Thai basil in a blender and pour the melted butter over. Pulse quickly until just incorporated, ensuring not to bruise the Thai basil. Transfer the mixture to a bowl, place in the freezer for 5 minutes. Remove the butter from the freezer and whisk the mixture until well incorporated, return the Thai basil butter to the freezer. Once the butter has solidified, approximately 5 minutes, whisk again.
• Transfer the butter to a container and place in the refrigerator or freezer. Spread the Thai basil butter over the toasted baguette pieces.

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.