Spicy Basil Chicken Gai Ga Prao Recipes

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.

Steps:

• Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
• Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
• When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.

Steps:

• In oil over medium-high heat, saute onion, basil, garlic, green onions, chilies, and grated ginger in oil until onions are soft.
• Add ground chicken and sauté until browned.
• Mix fish sauce and brown sugar together; add into chicken/basil mixture and stir to coat.
• Saute for another 3 to 4 minutes.
• Serve with rice.
• Note: please use Thai basil if at all possible, which holds up better under heat and is much more aromatic than common Italian/French basil.

Steps:

• Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.
• Heat a wok until the surface is smoking hot.
• Swirl in the oil to coat the wok surface.
• Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots.
• Stir another few seconds before adding the chicken.
• Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.
• Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using).
• Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
• Then add fresh basil leaves and fish sauce to taste. Stir and mix well.
• Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through.
• Sprinkle with white pepper.
• Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.

Steps:

• Prepare the ingredients as instructed. Leave the fresh basil leaves whole; the flower buds may also be used. The dried holy basil will soften when soaked in tap water for about 10 to 15 minutes. Pull off and discard the hard stems. Drain. Heat a wok until its surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with the shallots or onion. Stir another 15 to 20 seconds before adding the chicken. Stir-fry 1 to 2 minutes, or until most of the chicken has changed color on the outside and is no longer pink. Toss in the chillies, slivered kaffir lime leaves (if using), and softened dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry for another 15 to 20 seconds. Season to taste with fish sauce, then stir in the fresh basil. Toss well. Stir-fry another 1/2 to 1 minute, or until the basil is wilted and the chicken cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice. Try the above recipe also with fresh seafood (in this case, no need to chop) - shrimps, scallops, mussels, clams, crab and firm-flesh fish, such as fresh halibut and salmon.