Basilchickenfriedrice Recipes

Steps:

• Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
• Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
• Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.

Steps:

• Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
• In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
• To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
• Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.

Steps:

• Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.

Steps:

• In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies and chicken and stir-fry until chicken is cooked.
• Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently.
• When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve.
• If you desire, serve with lime wedges, chile sauce, fish sauce, or soy sauce at the table.

Steps:

• Stir together oyster sauce, soy sauce, and sugar. Season chicken with salt; pat dry. Heat a large skillet or wok over high; swirl in 2 tablespoons oil. Add half of chicken and cook, undisturbed, until browned on bottom, about 3 minutes. Transfer to a plate; repeat with remaining 2 tablespoons oil and chicken, leaving second batch in skillet.
• Return first batch of chicken to skillet along with shallots, garlic, and chile. Cook, stirring constantly, until fragrant and chicken is cooked through, 1 to 2 minutes. Stir in oyster-sauce mixture, then basil. Remove from heat; continue stirring until basil just wilts and sauce coats chicken. Serve immediately with rice, lime wedges, and basil leaves.

Steps:

• Whisk together the oyster sauce, fish sauce, soy sauce, and sugar
• Heat the oil in a wok over medium-high heat until the oil begins to smoke.
• Add the mixture of oyster sauce, fish sauce, soy sauce, and sugar.
• Stir for a minute or two to heat.
• Add the garlic and Serrano peppers, stirring quickly.
• Stir in the chicken, bell pepper, and onion. Cook until the chicken is no longer pink.
• Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
• Remove from heat and mix in the basil leaves.
• Garnish with sliced cucumber and cilantro as desired.