Thaichickenwithbasilandcoconutmilk Recipes

Steps:

• heat oil in wok or deep pan.
• cook onions and chilies until soft.
• add chicken and stir fry until tender. Add basil, fish sauce, cilantro and sugar. Cook for 1 minute.
• add coconut milk and heat through.
• serve with white sticky rice.

Steps:

• Combine curry paste and oil in a bowl. Stir until paste is softened.
• Mix in 3/4 of the coconut milk and taste the mixture. If it tastes bland, add more curry paste and salt, until it is pleasantly pungent. If too spicy, add a little more coconut milk.
• Place chicken into a plastic zip lock bag, pour in marinade and seal. Toss to coat evenly. Allow to sit at room temperature for 20 minutes. For a more intense flavor, marinate for several hours in refrigerator.
• Drain and discard the marinade. In a skillet or on a grill, on medium heat, grill the chicken 10 to 12 minutes, turning onto each side twice. Brush each side with a few tablespoons of chili sauce.
• The chicken is done when it is white throughout, but still juicy and the sauce is a bit caramelized in spots.
• Serve the chicken breasts whole or thickly sliced and mounded on a platter over rice. Sprinkle with chopped peanuts and chopped cilantro. You can also serve a little chili sauce on the side.

Steps:

• 1. Mix soy sauce, lime juice, vegetable oil, chili garlic sauce and ketchup.
• 2. Add chicken breasts to mixture and refrigerate for at least 6 hours.
• 3. Remove from refrigerator and season chicken with salt and pepper.
• 4. Place on a hot grill or bake in a 400 degree oven until cooked completely through. A meat thermometer should read at least 155-160 degrees.
• 5. Mix mayonnaise and Thai chili sauce. Both the Thai chili sauce and the chili garlic sauce should be available in the Asian food section of the grocery store.
• 4. Brush 1 Tbl of the mayonnaise-Thai chili sauce mixture over each hamburger bun.
• 5. Place chicken on the bun and serve with lettuce and tomato.

Steps:

• In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.
• In a large nonstick frying pan or a wok, heat the oil over moderately high heat.
• Add the onion and cook, stirring, for 2 minutes.
• Stir in the chiles and garlic; cook, stirring, 30 seconds longer.
• Remove the chicken from the marinade with a slotted spoon and add it to the hot pan.
• Cook until almost done, stirring, about 3 minutes.
• Add the marinade and cook 30 seconds longer.
• Remove from the heat and stir in 1 cup of the basil.
• Serve topped with the remaining 1/2 cup basil.

Steps:

• Place chicken in 3 1/2- to 6-quart crockpot.
• Mix remaining ingredients except peanuts and cilantro; pour over chicken.
• Cover and cook on LOW for 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Remove chicken from crockpot, using slotted spoon; place on serving platter.
• Remove sauce from crockpot; skim fat from sauce.
• Pour over chicken.
• Sprinkle with peanuts and cilantro.

Steps:

• Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.
• Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
• Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.

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.