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
AUTHENTIC THAI BASIL CHICKEN (VERY EASY AND FAST)
This only takes about 25 minutes to make. Very easy and fabulous flavor! This is very popular in Thailand. They sell this on the streets as well as in the restaurants. You won't believe how incredible this recipe is. It is my husband's and my new favorite. Serve with white rice.
Provided by Nancy Gibson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 24m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 14.5 g, Cholesterol 58.5 mg, Fat 16.2 g, Fiber 2.1 g, Protein 25.8 g, SaturatedFat 2.8 g, Sodium 1625.4 mg, Sugar 5.7 g
THAI CHICKEN WITH BASIL
Thai fish sauce, or nam pla, is a salty, watery, fermented sauce with a very pungent odor. It is used extensively in Southeast Asian cooking. You may be familiar with its flavor, as it's the key ingredient in the sauce accompanying deep-fried spring rolls served in Thai and Vietnamese restaurants.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Cut each chicken breast into 4 pieces. Cook chicken, garlic and chiles in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
- Stir in fish sauce and sugar. Sprinkle with basil, mint and peanuts.
Nutrition Facts : Calories 230, Carbohydrate 3 g, Cholesterol 75 mg, Fiber 0 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 1 g, TransFat 0 g
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
THAI CHICKEN WITH BASIL
Provided by Marian Burros
Categories dinner, easy, main course
Time 40m
Yield 2 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 737, UnsaturatedFat 14 grams, Carbohydrate 90 grams, Fat 21 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 5 grams, Sodium 1542 milligrams, Sugar 19 grams, TransFat 0 grams
THAI-STYLE CHICKEN WITH BASIL (COOK'S ILLUSTRATED)
I have yet to try a recipe from the Food Gods that are Cook's Illustrated that I didn't care for and this one fails to disappoint as well. The method here requires slower cooking than the usual stir-fry in order to allow the aromatics to permeate the oil. It should be noted that my version had some ingredients substituted with what I could find: jalapenos for the Thai chilies (I know...what was I thinking?) and Italian basil for what C.I. recommends; "hot basil". I'm not even sure what that is, but apparently it has a "robust texture that can stand up to prolonged cooking". Anyway, it was still delicious with my substitutions! Times are estimated.
Provided by Sandi From CA
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Process 1 cup basil leaves, garlic and chiles in food processor until finely chopped, 6 to 10 1-second pulses, scraping down the bowl with a rubber spatula as needed (turn off processor first!).
- Transfer 1 tablespoon basil mixture to small bowl and stir in 1 tablespoon fish sauce, oyster sauce, vinegar and sugar; set aside. Transfer remaining basil mixture to 12-inch heavy-bottomed nonstick skillet. Do not wash food processor bowl.
- Pulse chicken and 1 tablespoon fish sauce in food processor until meat is chopped into approximate 1/4-inch pieces, six to eight 1-second pulses. [ NOTE: I used a blender and it started to make the chicken mushy, which was *not* what you want here. I stopped immediately and ended up hacking away at the remains with a cleaver. :o) ] Transfer to medium bowl and refrigerate 15 minutes.
- Stir shallots and oil into basil mixture in skillet. Heat over medium-low heat (mixture should start to sizzle after about 1 1/2 minutes; if it doesn't, adjust heat accordingly), stirring constantly, until garlic and shallots are golden brown, 5-8 minutes.
- Add chicken, increase heat to medium, and cook, stirring and breaking up chicken with potato masher or rubber spatula, until only traces of pink remain, 2 to 4 minutes. Add reserved basil-fish sauce mixture and continue to cook, stirring constantly until chicken is no longer pink, about 1 minute.
- Stir in remaining cup basil leaves and cook, stirring constantly, until basil is wilted, 30 to 60 seconds. Serve immediately, passing extra fish sauce, sugar, red pepper flakes and vinegar separately.
Nutrition Facts : Calories 221, Fat 9.9, SaturatedFat 1.5, Cholesterol 72.6, Sodium 963.5, Carbohydrate 6.5, Fiber 0.4, Sugar 3.6, Protein 25.6
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