PAD KRAPOW GAI (THAI BASIL CHICKEN)
As dynamic as it is speedy, this ground chicken and green bean recipe from "Night + Market" (Clarkson Potter, 2017) by Kris Yenbamroong and Garrett Snyder, delivers a wallop of flavor with punchy ingredients that stir-fry in just 15 minutes. While this popular Thai street food can be whipped up using a range of proteins, Mr. Yenbamroong refers to his riff as "low-rent" because it's prepared with ground chicken rather than pricier slices of meat. It's piled with basil; Thai basil or holy basil provide more assertive licorice notes, but sweet basil adds herbal bursts of brightness. Spiked with Thai seasoning (see Tip), the chicken mixture is salty on its own, but it's inextricably linked with rice, and imparts the right amount of salinity when dispersed.
Provided by Alexa Weibel
Categories dinner, easy, for two, quick, weeknight, poultry, main course
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
- Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
- Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
- Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.
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 STIR FRIED WITH HOLY BASIL (GAI PAD GRAPROW)
Chicken stir-fried with holy basil is a favorite Thai dish for many Westerners. Simple to prepare, it is a quick one-dish meal. The addition of fresh chilies makes the dish spicy, but you may adjust the recipe to taste by adding fewer chilies. This is a recipe of cooking instructor and cookbook author Kasma Loha-unchit. ====== NOTES: If you are not able to find fresh holy basil, this recipe can be substituted with any fresh basil... or a mixture of fresh Thai sweet basil and fresh mint leaves. Good results have been reported using ground turkey. In Thailand, this dish is often made with chopped pork, especially in fast-food, curry-rice shops, where an enormous variety of dishes are prepared ahead of time and served over steaming white rice to order. Some of the best pad gka-prow can be had at these inconspicuous, no-frills, open-air places. They are made particularly spicy to help preserve the meat, as the dishes are prepared early in the morning and served throughout the day until they are sold out. 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.
Provided by Sandi From CA
Categories Chicken
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 449.1, Fat 32.5, SaturatedFat 8.2, Cholesterol 127.1, Sodium 811.8, Carbohydrate 10.6, Fiber 1.2, Sugar 4.3, Protein 28.9
THAI CHICKEN STIR-FRY
Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy this Thai recipe in minutes. -Sally Bailey, Wooster, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender., Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice.
Nutrition Facts : Calories 363 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1100mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 5g fiber), Protein 32g protein.
GAI PAD BAI GAPROW
Categories Wok Chicken Garlic Freeze/Chill Stir-Fry Lime Basil Hot Pepper Gourmet
Yield Serves 6 as part of a rice based meal
Number Of Ingredients 12
Steps:
- Freeze chicken, wrapped in plastic wrap, 30 minutes to facilitate slicing. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2-inch pieces.
- Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 3 to 4 minutes.
- Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.
- Serve chicken with rice.
THAI CHICKEN STIR-FRY
Stir-fried chicken thighs and vegetables with delicious Southeast Asian flavors, served on top of steamed jasmine rice.
Provided by Tastyeatsathome
Categories World Cuisine Recipes Asian
Time 1h9m
Yield 4
Number Of Ingredients 23
Steps:
- Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
- Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
- Mix chicken thighs with curry paste.
- Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
- Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
- Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
- Serve chicken over rice, garnished with cilantro and Thai basil.
Nutrition Facts : Calories 472 calories, Carbohydrate 55 g, Cholesterol 66.3 mg, Fat 16.6 g, Fiber 6.1 g, Protein 29.8 g, SaturatedFat 3.9 g, Sodium 1502.9 mg, Sugar 7.2 g
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