THAI BASIL CHILI SAUCE RECIPES

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI) RECIPE | ALLRECIPES

Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe | Allrecipes image

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

Provided by Chef John

Categories World Cuisine Asian Thai

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 13

Ingredients

? cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

Steps:

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Nutrition Facts : Calories 715.4 calories, CarbohydrateContent 58.6 g, CholesterolContent 155.9 mg, FatContent 30 g, FiberContent 1.4 g, ProteinContent 49.8 g, SaturatedFatContent 6.5 g, SodiumContent 1181.9 mg, SugarContent 6.1 g

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 MARIONSKITCHEN.COM

Yield 4

Number Of Ingredients 14

Ingredients

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:

Mix the ingredients for the stir-fry sauce. Set aside for later. 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.

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