More about "authentic thai basil chicken very easy and fast recipes"
AUTHENTIC THAI BASIL CHICKEN RECIPE (ผัดกระเพราไก่)
From eatingthaifood.com
4.9/5 (132)Category Stir FryCuisine Thai FoodTotal Time 20 mins
- Rinse and peel the garlic and chilies, and pound them in a mortar and pestle (alternatively you can just mince them with a knife). They don't need to be super fine, you just want to bring out the oils and flavors from the garlic and chilies.
- Now it's time to start cooking. Heat your wok on high heat, and add about 1 tablespoon of oil to the pan.
- When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds or so until they get really fragrant, but don't let them burn or get too dry.
- Toss in your chicken. Keep stir frying continuously. At this stage you want to continue to stir and cook your chicken until it's just about fully cooked all the way through (depending on the size pieces of chicken and how hot your fire is, it should take about 2 - 3 minutes).
- Add 1 teaspoon of oyster sauce, ½ teaspoon light soy sauce, ½ teaspoon sugar, and finally a splash of dark soy sauce. Keep stir frying for about another 30 seconds.
- Grab a handful of holy basil, toss it into the pan, fold it into the chicken, and then immediately turn off the heat (if you're using an electric stove, you'll want to remove the pan from the burner).
EASY THAI BASIL CHICKEN - ONLY 15 MINUTES! - MY FOOD STORY
From myfoodstory.com
5/5 (5)Total Time 15 minsCategory Main Course, Side DishesCalories 225 per serving
- Heat vegetable oil in a wok and add minced garlic and Thai chilli. Stir fry for a minute and add onions. Sauté the onions for 2-3 minutes till its translucent.
- Add the ground chicken and start breaking it up with your spoon. Fry the chicken for 6-7 minutes till its cooked and a light golden brown.
- Add soy sauce, fish sauce, oyster sauce and sugar (if using) and toss with the chicken. Stir fry for another two minutes till the sauces are mixed well and the chicken changes colour and looks glossy.
- Roughly tear the basil leaves and add to the wok. Stir until its wilted and serve immediately with plain steam rice or jasmine rice.
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