Thai Basil Chicken With Broccoli Recipes

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THAI CHILLI BASIL CHICKEN



Thai Chilli Basil Chicken image

Recipe video above. Right off the streets of Thailand, made in your own home! Spicy, garlicky and savoury with a hint of sweet. Gold standard Thai chicken stir fry, quick to make and no hunting down unusual ingredients.

Provided by Nagi | RecipeTin Eats

Categories     Stir Fry

Time 15m

Number Of Ingredients 12

225g / 7oz chicken thigh fillets (, skinless boneless, cut into bite size pieces)
1 green onion (, cut into 4cm / 2" lengths.)
1 cup Thai basil leaves (, loosely packed (Holy Basil if you can find it) (Note 1))
2 garlic cloves (, large, finely chopped (Note 2))
1 birds eye or Thai chilli (, deseeded and finely chopped)
1 1/2 tbsp oil ((peanut, vegetable or canola))
2 tsp oyster sauce
1 tsp light soy sauce ((Note 3))
1 tsp dark soy sauce ((or all purpose) (Note 3))
1 tsp sugar
2 tbsp water
Steamed jasmine rice

Steps:

  • Put Sauce ingredients in a small bowl and mix to combine.
  • Heat oil in wok or pan over high heat.
  • Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
  • Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.
  • Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
  • Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.

Nutrition Facts : ServingSize 160 g, Calories 360 kcal, Carbohydrate 5 g, Protein 19 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 110 mg, Sodium 588 mg, Fiber 1 g, Sugar 2 g

AUTHENTIC THAI BASIL CHICKEN (VERY EASY AND FAST)



Authentic Thai Basil Chicken (Very Easy and Fast) image

This only takes about 25 minutes to make. Very easy and fabulous flavor! This is very popular in Thailand. They sell this on the streets as well as in the restaurants. You won't believe how incredible this recipe is. It is my husband's and my new favorite. Serve with white rice.

Provided by Nancy Gibson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 24m

Yield 2

Number Of Ingredients 10

2 tablespoons vegetable oil
½ onion, sliced
3 cloves garlic, sliced
1 large skinless, boneless chicken breast, cut into 1-inch pieces
¼ cup oyster sauce
3 tablespoons soy sauce
1 pinch white sugar
2 small chile peppers, sliced
⅓ cup water
½ cup fresh basil leaves

Steps:

  • Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 14.5 g, Cholesterol 58.5 mg, Fat 16.2 g, Fiber 2.1 g, Protein 25.8 g, SaturatedFat 2.8 g, Sodium 1625.4 mg, Sugar 5.7 g

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)



Spicy Thai Basil Chicken (Pad Krapow Gai) image

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

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

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

JAPANESE EGGPLANT WITH CHICKEN & THAI BASIL



Japanese Eggplant with Chicken & Thai Basil image

Japanese Eggplant with Chicken and Thai basil stir-fry wakes up your taste buds with Thai basil and tender Japanese eggplant and is so easy to make at home.

Provided by Bill

Categories     Chicken and Poultry

Time 30m

Number Of Ingredients 17

8 ounces chicken breast ((thinly sliced))
2 tablespoons water
5 tablespoons vegetable oil ((plus 1 teaspoon for marinating the chicken))
1½ teaspoons light soy sauce
1 teaspoon cornstarch
2 Chinese or Japanese eggplants ((about 12-16 ounces/340-450g; cut on an angle into 1 1/2-inch wedges))
3 cloves garlic ((sliced thinly))
3 scallions ((sliced 1½ inches long on an angle, separated into white and green parts))
1 bunch Thai basil or holy basil ((stems removed, about 1 cup loosely packed))
1 tablespoon Shaoxing wine ((or dry sherry cooking wine))
2 teaspoons fish sauce
½ teaspoon sugar
1 teaspoon Thai thin soy sauce ((or light soy sauce))
1 teaspoon dark soy sauce
½ teaspoon sesame oil
ground white pepper
¼ cup chicken stock ((hot))

Steps:

  • In a medium bowl, massage the chicken with 2 tablespoons of water until it is completely absorbed, and add 1 teaspoon vegetable oil, 1 ½ teaspoons soy sauce, and 1 teaspoon cornstarch until well incorporated. Set aside.
  • Heat your wok over medium-high heat and coat it with 2 tablespoons of oil. Spread the eggplant out evenly in the wok, and let sear with the cover on the wok for 2 minutes. Remove the cover, turn the eggplant pieces over, and pour another tablespoon of oil around the perimeter. Cover the wok, and turn heat to medium-low for another 2 minutes until the eggplant is just tender. Next, raise the heat to high to cook the eggplant to a golden brown color--another 2 minutes. Transfer to a plate.
  • Add 1 more tablespoon of oil to your wok and heat until just smoking. Add the marinated chicken, and spread it around the wok. Let it sear for 30 to 60 seconds (depending upon your burner capacity) on each side. Remove from the wok and set aside.
  • With the wok over high heat, add another tablespoon of oil, the garlic, the white parts of the scallions, and the basil. Stir fry for 30 seconds, and add the eggplant and chicken.
  • Next, add the Shaoxing wine, and stir everything together. Add the fish sauce, sugar, soy sauces, sesame oil, and white pepper, and stir until everything is combined--about a minute. Next, add the green portion of the scallions.
  • Pour the chicken stock around the perimeter of the wok to deglaze it. Stir fry until everything is well-combined, and most of the liquid has been absorbed by other ingredients. Serve with steamed jasmine rice!

Nutrition Facts : Calories 240 kcal, Carbohydrate 10 g, Protein 15 g, Fat 16 g, SaturatedFat 12 g, Cholesterol 36 mg, Sodium 604 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

BASIL CHICKEN WITH BROCCOLI



Basil Chicken With Broccoli image

The original recipe is Thai Basil Chicken w/Broccoli from Sparkrecipes, but this is my modified version. Also good with asparagus or cauliflower instead of or in addition to broccoli.

Provided by joolzcd

Categories     One Dish Meal

Time 15m

Yield 4 cups, 2 serving(s)

Number Of Ingredients 6

1/2 lb chicken breast, cut in 1/8 slices
2 cups broccoli, chopped to bite size
2 tablespoons olive oil
2 teaspoons garlic, minced
1 cup onion, cut in fine wedges
1 cup fresh basil, chopped

Steps:

  • On medium high, heat pan with oil.
  • Fry garlic until fragrant.
  • Add onions and chicken.
  • Stir-fry chicken until it just turns white.
  • Add broccoli and fry for about 1-2 minutes.
  • Stir in basil and cook until basil begins to wilt.
  • Serve warm with rice.

Nutrition Facts : Calories 389.1, Fat 24.6, SaturatedFat 5, Cholesterol 72.6, Sodium 105.5, Carbohydrate 16, Fiber 4.4, Sugar 5.1, Protein 27.7

THAI CHICKEN AND BROCCOLI STIR-FRY



Thai Chicken and Broccoli Stir-Fry image

Make and share this Thai Chicken and Broccoli Stir-Fry recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken Breast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast, sliced thin
peanut oil
4 cloves garlic, minced
6 Thai red chili peppers, stemmed and sliced thin (amount to taste)
1 stalk fresh lemongrass, chopped
3 cups broccoli florets
1 tablespoon sambal oelek or 1 tablespoon other hot chili sauce
3 tablespoons fish sauce
1 tablespoon peanut butter
1/2 teaspoon galanga powder or 1/4 teaspoon ground ginger
1/2 fresh lime
1/3 cup chopped fresh basil

Steps:

  • Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok.
  • Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside.
  • Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender.
  • Return chicken to pan with broccoli and stir well.
  • Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well.
  • Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).

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