Chili Chicken And Basil Recipes

Steps:

• To Marinate: In a medium nonporous glass dish or bowl combine the soy sauce, chicken broth, olive oil, sesame oil, sesame seeds, chile peppers and basil. Mix well and add chicken. Turn to coat, cover dish or bowl and refrigerate to marinate for up to 24 hours.
• Preheat grill to high heat with the grate set 6 inches from the heat source, and lightly oil grate.
• Remove chicken from dish, discarding any leftover marinade. Grill chicken over high heat for 7 minutes per side or until cooked through and no longer pink inside.

Steps:

• If serving with rice, begin to cook rice.
• finely chop garlic and chilies, then use the side of your knife to press them together into a rough paste. Add a pinch of salt to make this easier.
• Preheat the wok or a stainless steel saute pan over medium high heat. Add the oil and the paste you just made and cook 2-3 minute.
• Chop the chicken into small pieces and cook untill lightly browned, about 3-4 min.
• add the soy sauce fish sauce, chili paste and sugar and continue to cook until the chicken is done all the way through, about 3-4 min.
• add the pepper and basil, and cook until just wilted, about 2 min.
• Serve immediately with brown rice.

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.

Steps:

• In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

Steps:

• Cut the chicken breasts into small cubes.
• Heat the oil in a wok and swirl to coat.
• Add the chicken in batches and stir fry over high heat for 5 minutes each batch, or until the chicken is tender.
• Add the spring onion and chili and stir fry for 1 minute.
• Add the soy sauce, fish sauce and sugar and toss briefly.
• Stir in the basil and serve with jasmine rice.