THAI BASIL KITCHEN RECIPES

THAI BASIL CHICKEN RECIPE | LAURA IN THE KITCHEN ...

Thai Basil Chicken Recipe | Laura in the Kitchen ... image

Provided by Laura Vitale

Prep Time 10 minutes

Cook Time 15 minutes

Yield Serves 2-4

Number Of Ingredients 14

Ingredients

1lb of Boneless, Skinless Chicken Breast, very thinly sliced (or boneless skinless thighs, they are even better)
2 Tbsp of Neutral Oil (I use avocado oil)
4 Cloves of Garlic, thinly sliced
2 Chilies, I use Fresno chilies, thinly sliced
4 Scallions, whites cut into 2” pieces and sliced lengths

6 Tbsp of Water
2 Tbsp of Oyster Sauce
2 Tbsp of Soy Sauce
1-1/2 Tbsp of Granulated Sugar
3 tsp of Fish Sauce

Handful of Thai Basil
Greens of the Scallions, thinly sliced

Steps:

1) In a small bowl, whisk together all the ingredients for the sauce and set aside. 2) In a very large skillet (preferably a wok) add the oil, preheat it over high heat for a few minutes to get it as hot as possible, then add the chicken, scatter it into a single layer, cook untouched for 2 minutes or until it's about half way cooked, then stir, cook for 1 more minute (you don't want any of the chicken to simmer, if your pan isn't big enough, sear the chicken in 2 batches) then garlic, chili and scallions and cook one more minute. 3) Add the sauce, cook until it thickens, add the basil, remove from the heat, stir until the basil wilts then serve right away over rice.

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

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