Thai Chicken With Chilies And Basil Recipes

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THAI BASIL CHILLI CHICKEN | MARION'S KITCHEN



Thai Basil Chilli Chicken | Marion's Kitchen image

This stir-fry is fast, fresh and fabulous, making it ideal for busy weeknights. It's simple, but totally special too with its sweet, spicy and fragrant flavours. Serve it with steamed rice and you've got a winner on your hands.

Provided by Bee

Yield 4

Number Of Ingredients 14

2 tbsp vegetable oil
4 garlic cloves, finely chopped
6 large dried red chillies, roughly chopped
1 onion, sliced
500g (1 lb) chicken thigh fillets, thinly sliced
4 baby bok choy, sliced lengthways
1 cup Thai basil leaves
steamed rice to serve (click here to see my recipe for how to cook rice)
Stir-fry sauce:
1/3 cup oyster sauce
2 tbsp fish sauce
2 tsp dark sweet soy sauce
1 tsp sugar
½ tsp corn flour (cornstarch)

Steps:

  • Step 1.Mix the ingredients for the stir-fry sauce. Set aside for later.
  • Step 2.Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, chillies and onion and stir-fry for 20 seconds. Then add the chicken and immediately spread the chicken out in the pan. Allow to sear for almost a minute, then stir-fry. Repeat until the chicken is just cooked. Add the stir-fry sauce and cook until the sauce is just thickened. Toss through the bok choy and stir-fry for a minute. Then toss through the basil leaves. Serve with steamed rice.

AUTHENTIC THAI BASIL CHICKEN (VERY EASY AND FAST)



Authentic Thai Basil Chicken (Very Easy and Fast) image

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

2 tablespoons vegetable oil
½ onion, sliced
3 cloves garlic, sliced
1 large skinless, boneless chicken breast, cut into 1-inch pieces
¼ cup oyster sauce
3 tablespoons soy sauce
1 pinch white sugar
2 small chile peppers, sliced
⅓ cup water
½ cup fresh basil leaves

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

RACH MAKES A CLASSIC FOR MYOTO: THAI CHICKEN WITH BASIL & PEPPERS



Rach Makes A Classic For MYOTO: Thai Chicken with Basil & Peppers image

This classic Thai chicken take-out is one Rach also prepares for her vegetarian mom using eggplant, which also goes great with basil & peppers.

Provided by Rachael Ray

Number Of Ingredients 28

About 1 tablespoon oyster sauce
About 1½ tablespoons each dark and light soy sauce (or 3 tablespoons tamari or soy sauce of choice)
1 tablespoon fish sauce
3 tablespoons light brown sugar or granulated sugar
½ cup chicken bone broth or stock
3 tablespoons high-temp cooking oil
such as peanut or safflower
1¼ to 1½ pounds boneless
skinless chicken breasts or thighs (for breasts: halve horizontally then thinly slice; for thighs: trim and dice or thinly slice)
2 large or 3 medium sweet peppers
red or red and green combined
seeded and sliced (about 3 cups)
4 to 5 Thai chilies
or 1 red chili or jalapeño/Serrano pepper
finely chopped or thinly sliced
4 large shallots
peeled and thinly sliced lengthwise (or 1 red onion
quartered and thinly sliced)
4 large cloves garlic
thinly sliced or chopped
1½ inches fresh ginger
peeled and chopped
grated or cut into small thin matchsticks
1 cup Thai basil leaves or a handful basil tops
torn
½ cup Thai mint or a handful of mint
stripped from stems
coarsely chopped

Steps:

  • For the sauce, whisk up ingredients in medium bowl
  • For the chicken and vegetables, heat 2 tablespoons oil in a large nonstick skillet over medium-high to high heat, 2 turns of the pan
  • Add chicken in single layer and brown, then remove and reserve
  • Add another tablespoon, one turn of the pan, add the peppers and shallots or onions, toss 2 to 3 minutes, add garlic and ginger, toss again, add sauce and thicken a minute or 2
  • Wilt basil and mint into the dish and remove from heat
  • Top rice with chicken and peppers with basil in shallow bowls and serve

THAI CHICKEN WITH BASIL



Thai Chicken With Basil image

Provided by Marian Burros

Categories     dinner, easy, main course

Time 40m

Yield 2 servings

Number Of Ingredients 11

3/4 cup long-grain rice
1 jalapeño
1 hot red pepper
4 large cloves garlic
4 shallots
1/2 teaspoon canned green peppercorns
2 teaspoons canola oil
12 ounces skinless, boneless chicken breast
2 tablespoons nam pla fish sauce
1 tablespoon sugar
1/2 cup packed fresh basil leaves, plus a few basil leaves for garnish

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)



Thai-Style Chicken With Basil (Cook's Illustrated) image

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

2 cups fresh basil leaves (hot basil or Thai holy basil if you can find it)
3 medium garlic cloves, peeled
6 Thai green chili or 6 red Thai red chili peppers, stemmed
2 tablespoons fish sauce, plus extra for serving
1 tablespoon oyster sauce
1 teaspoon white vinegar, plus extra for serving
1 tablespoon sugar, plus extra for serving
1 lb boneless skinless chicken breast, cut into 2-inch pieces
3 medium shallots, peeled and thinly sliced (about 3/4 cup)
2 tablespoons vegetable oil
red pepper flakes, for serving

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

THAI CHICKEN WITH BASIL



Thai Chicken With Basil image

An abundance of whole basil leaves joins chicken and fiery red chiles for a quick, delicious, and decidedly spicy stir-fry. Holy basil is the most authentic choice, but any variety will do. (From Food and Wine.)

Provided by JackieOhNo

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/3 lbs chicken breasts, boneless and skinless, cut into 1-by-2-inch pieces (about 4)
2 tablespoons asian fish sauce (nam pla or nuoc mam, available at Asian markets and many supermarkets)
1 1/2 tablespoons soy sauce
1 tablespoon water
1 1/2 teaspoons sugar
2 tablespoons cooking oil
1 large onion, cut into thin slices
3 fresh chili peppers, seeds and ribs removed, cut into thin slices or 1/4 teaspoon dried red pepper flakes
3 garlic cloves, minced
1 1/2 cups lightly packed basil leaves

Steps:

  • In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.
  • In a large nonstick frying pan or a wok, heat the oil over moderately high heat.
  • Add the onion and cook, stirring, for 2 minutes.
  • Stir in the chiles and garlic; cook, stirring, 30 seconds longer.
  • Remove the chicken from the marinade with a slotted spoon and add it to the hot pan.
  • Cook until almost done, stirring, about 3 minutes.
  • Add the marinade and cook 30 seconds longer.
  • Remove from the heat and stir in 1 cup of the basil.
  • Serve topped with the remaining 1/2 cup basil.

Nutrition Facts : Calories 372.9, Fat 21.2, SaturatedFat 5, Cholesterol 96.8, Sodium 1185.3, Carbohydrate 10.4, Fiber 1.8, Sugar 5.5, Protein 34.9

THAI CHICKEN WITH BASIL STIR FRY



Thai Chicken with Basil Stir Fry image

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

2 cups uncooked jasmine rice
1 quart water
¾ cup coconut milk
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 ½ tablespoons fish sauce
¾ teaspoon red pepper flakes
1 tablespoon olive oil
1 medium onion, sliced
2 tablespoons fresh ginger root, minced
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
3 shiitake mushrooms, sliced
5 green onions, chopped
1 ½ cups chopped fresh basil leaves

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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