Thaichickensautewithbasilmandarins Recipes

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.

THAI GROUND CHICKEN BASIL

Steps:

• Heat a wok over high heat until smoking. Pour in peanut oil, then immediately add garlic. Stir-fry garlic until it begins to turn golden brown, about 20 seconds. Mix in the ground chicken and continue cooking and stirring until the meat is crumbly and no longer pink, about 2 minutes.
• Stir in the sliced chilies, soy sauce, and fish sauce. Cook for about 15 seconds to soften the chilies, then add the basil, and continue cooking until the basil has wilted.

THAI CHICKEN SAUTE WITH BASIL & MANDARINS

Steps:

• In a medium saucepan, bring water to boil. Add noodles, cover and remove from heat. Allow 10 - 15 minutes for softening, then drain. Set aside.
• In a large skillet, heat oil. Add onions and sambal olek. Saute until onions are slightly transparent.
• To the onions add red peppers, carrots and garlic. Continue to saute until peppers are just beginning to soften.
• Add chicken, basil, salt and pepper. Stir until chicken is heated through.
• Add orange pieces and the drained noodles. Toss gently until heated through.

THAI CHICKEN SAUTE

Steps:

• Cook rice according to package directions and keep warm.
• Toss chicken with cornstarch and fish sauce.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Add chicken to pan; sauté 5 minutes.
• Remove chicken from pan.
• Heat remaining 1 teaspoon oil in pan.
• Add onion, garlic, and ginger to pan; sauté 1 minute.
• Return chicken to pan; cook 1 minute or until done.
• Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated.
• Sprinkle each serving with 1 1/2 teaspoons cilantro.
• Serve chicken mixture over rice with lime wedges.

THAI CHICKEN WITH BASIL

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.

THAI CHICKEN WITH BASIL

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.