SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)
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 Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 13
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, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g
THAI CHICKEN
This recipe was created when we felt like having spicy, Oriental tasting food. It's delicious, and uses bold ingredients such as peanut butter, fresh ginger and sesame oil. Try serving over rice.
Provided by Debora
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.
- Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil.
- Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 16.8 g, Cholesterol 188.4 mg, Fat 20.5 g, Fiber 2.6 g, Protein 53.4 g, SaturatedFat 4.1 g, Sodium 3930.3 mg, Sugar 7.1 g
SPICY THAI BASIL CHICKEN
This simple recipe creates the feel you went out for dinner at your local Thai place, but only takes 30 minutes at home. Fresh basil, diced jalapenos, chicken, and coconut milk are the stars of this dish served over white rice.
Provided by Chef Mo
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a skillet over medium-high heat. Saute chicken, onion, and garlic in the hot oil until chicken is no longer pink, about 6 minutes.
- Combine coconut milk, sugar, diced jalapenos, rice vinegar, salt, and turmeric in a bowl.
- Reduce heat to medium and pour coconut mixture into the pan with the chicken. Bring to a simmer, reduce heat to low, and cook until chicken is cooked through and sauce has thickened, about 6 minutes. Remove from heat and stir in basil.
Nutrition Facts : Calories 590.3 calories, Carbohydrate 37 g, Cholesterol 107.8 mg, Fat 35.1 g, Fiber 1.6 g, Protein 33.1 g, SaturatedFat 17.2 g, Sodium 740.8 mg, Sugar 22.7 g
SPICY THAI CHICKEN AND VEGETABLES
This is a Spicy Dish! Lots of flavor!You can adjust the heat! Feel free to add more or less chili peppers (Thai Peppers).
Provided by Rita1652
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- In a sauce pot simmer first 10 ingredients for 5 minutes.
- In a frying pan heat 1 tablespoon oil and quickly saute ginger, garlic, onion,& red peppers till crisp, add to coconut milk mixture.
- Add 1 tablespoon oil and brown chicken slices, 2 minutes, add to coconut mixture.
- Add the amount chili peppers to pot according to how hot you like your food!
- Simmer for 5 more minutes.
- Serve with cooked jasmin rice.
- Topped with toasted pine nuts.
THAI SPICY STIR FRY CHICKEN
Make this as spicey as you want or as mild. This is one Thai recipe without peanuts it is from the figment of my imagination, tweaked twice. This is the type of recipe you may change ingredients at will , use up left overs etc etc. Have fun with it. I like to serve it over Chow Mein Fried Noodles. Add fresh Jalapeneo peppers too if you like. There are many Hot/sweet Thai Chili sauces but I like UFC brand. If you like your veggies well cooked steam the carrots until tender before adding to the pan.. I like mine crunchie so I use them raw.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken into bite size pieces.
- Stir Fry the cut chicken until browned (apprx 5 minutes).
- Add peppers, mushrooms & carrots, stir fry for 5 minutes more over medium high heat.
- Add green onions cook 1 minute.
- Mix together remaining ingredients (except Cilantro garnish), pour over chicken simmer 5 minutes .
- Meanwhile cook your Noodles or rice or whatever you are serving it with.
SPICY THAI CHICKEN
If you're looking for something simple to have for Dinner Tonight, prepare this delicious spicy Thai chicken and serve with Jasmine Rice for a meal the whole family can enjoy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium heat. Add rice and toast, tossing, until golden brown; transfer rice to a small bowl and let cool. Transfer rice to a spice grinder; grind until coarsely ground. Set aside.
- In a large skillet, heat vegetable oil over medium heat. Add ground chicken and cook, stirring, to break up large pieces, until chicken is cooked through, 4 to 5 minutes. Stir in chile. In a small bowl, whisk together lime juice, sugar, and fish sauce until sugar has dissolved; add to chicken mixture. Continue cooking for 1 minute more.
- Remove from heat and stir in ground rice. Garnish with cilantro, mint, and red onion. Serve chicken in lettuce leaves with cucumber and carrots.
SPICY THAI CHICKEN STIR FRY
Make and share this Spicy Thai Chicken Stir Fry recipe from Food.com.
Provided by canarygirl
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix fish sauce, brown sugar, soy sauce, sesame oil, hoisin sauce and chili garlic sauce in a medium sized bowl.
- Add chicken, sliced thinly and marinate 5 minutes while you chop the veggies.
- Heat peanut oil in large fry pan or even better, a wok.
- Add garlic, stir fry until golden, then add onion, and fry another minute.
- Add chicken and the marinade, and stir fry until no longer pink--about 5-7 minutes.
- Add remaining vegetables, except basil, and stir fry about 2-3 minutes, until color pops.
- Add basil and cook about 1 more minute, until basil wilts.
- Serve over steamed white rice.
- I sometimes add red pepper, spinach, bean sprouts, water chestnuts, whatever I have on hand.
Nutrition Facts : Calories 354.7, Fat 12.2, SaturatedFat 2.2, Cholesterol 91.3, Sodium 2849.6, Carbohydrate 26.4, Fiber 1.5, Sugar 20.2, Protein 34.2
SPICY THAI CHICKEN
Make and share this Spicy Thai Chicken recipe from Food.com.
Provided by jovigirl
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice chicken into 1/4 inch thick strips.
- In medium bowl, combine fish sauce, soy sauce, and brown sugar, stir in chicken slices to coat. Let marinate 5 minutes.
- In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot. Add chicken with marinade and cook, stirring occasionally, until chicken slices lose their pink color throughout, about 3 to 4 minutes. With slotted spoon, remove chicken to plate.
- Add onion to marinade remaining in skillet and cook, stirring occasionally, until tender-crisp, about 4 minutes. Stir in chiles, ginger, and garlic, cook 1 minute longer.
- 4Return chicken to skillet, heat through. Stir in basil leaves just before serving.
Nutrition Facts : Calories 332, Fat 5.4, SaturatedFat 1.1, Cholesterol 136.9, Sodium 1452.5, Carbohydrate 11.2, Fiber 1.6, Sugar 6.8, Protein 56.9
SPICY THAI CHICKEN
this is the base recipe for spicy thai chicken. You can use lemongrass or fennel seeds to make spicy chicken.
Provided by BDM FAMILY
Categories Chicken
Time 1h24m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients in a zip log bag or bowl.
- Remove excess fat from chicken and add to bowl.
- Add chicken to bowl/bag and let marinate for 1 hour.
- Place saute pan on med/high heat and wait until hot.
- Add hand full of chicken to pan (with some marinade sticking to chicken). DO NOT overload the pan or you will steam the chicken.
- Cook until chicken is cooked and sauce turns a darker color.
- Remove cooked chicken and repeat from step 4/5 until all done.
Nutrition Facts : Calories 295.4, Fat 15.1, SaturatedFat 2.8, Cholesterol 125.9, Sodium 713.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.4, Protein 31.1
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- Classic Chicken Curry. This classic chicken curry is made with chunks of chicken, vegetables, and potatoes, and tastes like one of those wonderful curry dishes found in the marketplaces and streets of Bangkok.
- Thai Basil Chicken Stir-Fry. Thai basil chicken stir-fry is one of the most popular of all Thai dishes, both in Thailand and North America, offering spicy flavors that mingle beautifully with the taste of savory basil.
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- Tamarind Chicken Stir-Fry. Tamarind is a sour fruit that is used in many cuisines, from Asia to Africa and Latin America. It has a strong tangy flavor and can be bought in a paste with or without sugar.
- Thai Fried Chicken. Thai fried chicken is a popular street food in Thailand, eaten as both a finger food and main course dish. Our recipe features a crisp, thin coating, and flavorful meat thanks to a wonderful marinade of Thai herbs and spices.
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