Bettys Thai Basil Stir Fry Chicken Recipes

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BETTY'S THAI BASIL STIR-FRY CHICKEN



Betty's Thai Basil Stir-Fry Chicken image

Using Thai basil in this chicken stir-fry adds amazing aroma and flavor to the dish. Thai basil has a savory, anise-like flavor which is completely different from the Italian basil (used in pesto). This stir-fry is sweet and salty with savory chicken and crunchy cashews. Serve with rice and enjoy! If you want to add some spice, top with a little bit of garlic chili sauce.

Provided by Betty Bramanis @RecipesandSmallTalk

Categories     Chicken

Number Of Ingredients 9

2 tablespoon(s) oyster sauce
2 tablespoon(s) fish sauce
2 tablespoon(s) brown sugar
2 tablespoon(s) vegetable oil - not olive oil
1 teaspoon(s) minced garlic
1 teaspoon(s) minced ginger
1 pound(s) (500g) chicken thigh fillets, sliced
1/2 cup(s) Thai basil, torn
1/2 cup(s) roasted cashews

Steps:

  • Prep the ingredients.
  • In a bowl combine the sauces and brown sugar.
  • Heat the oil in a wok (or skillet/fry pan). Cook the chicken in 2 batches.
  • Place on a plate and cover.
  • In the same pan, cook the ginger and garlic until fragrant (about 30-40 seconds).
  • Add the sauces and cook.
  • Return the chicken to the pan and cook until well heated.
  • Stir through the Thai basil and cashews.
  • Remove from the heat and serve.

CHILE AND BASIL VEGETABLE STIR-FRY



Chile and Basil Vegetable Stir-fry image

Add something flavorful to your family's Asian dinner! Serve stir-fried vegetables cooked with Old El Paso® Green Chiles over rice - a hearty meatless meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 15

1 cup uncooked basmati rice
2 cups water
1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
1/4 cup chopped fresh basil
2 teaspoons chopped fresh mint
1/4 cup soy sauce
1/4 cup water
1 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon oil
2 cups fresh small cauliflower florets
1 small onion, cut into thin wedges
2 medium zucchini, quartered lengthwise, cut into 1/4-inch-thick slices
1 medium red bell pepper, cut into thin strips
2 cups shredded Chinese (napa) cabbage

Steps:

  • Cook rice in 2 cups water as directed on package. Cover to keep warm.
  • Meanwhile, in small bowl, combine all sauce ingredients; blend well. Set aside.
  • Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add cauliflower and onion; cook and stir 2 minutes. Add zucchini and bell pepper; cook and stir 4 to 6 minutes or until vegetables are crisp-tender.
  • Stir sauce well. Add to vegetables in skillet; cook 2 to 4 minutes or until sauce is bubbly and thickened, stirring frequently. Stir in cabbage. Serve over rice. If desired, garnish with additional basil or mint.

Nutrition Facts : Calories 230, Carbohydrate 41 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 1140 mg, Sugar 7 g

THAI CHICKEN WITH BASIL STIR FRY



Thai Chicken with Basil Stir Fry image

This is delicious and easy to make. Make it as spicy as you like or keep it mild.

Provided by GABRIELLEDC

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 6

Number Of Ingredients 15

2 cups uncooked jasmine rice
1 quart water
¾ cup coconut milk
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 ½ tablespoons fish sauce
¾ teaspoon red pepper flakes
1 tablespoon olive oil
1 medium onion, sliced
2 tablespoons fresh ginger root, minced
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
3 shiitake mushrooms, sliced
5 green onions, chopped
1 ½ cups chopped fresh basil leaves

Steps:

  • Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
  • In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
  • In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

Nutrition Facts : Calories 505.5 calories, Carbohydrate 60 g, Cholesterol 78 mg, Fat 12.1 g, Fiber 2.2 g, Protein 36.9 g, SaturatedFat 6.7 g, Sodium 804.4 mg, Sugar 1.6 g

SPICY THAI BASIL, CHICKEN & NOODLE STIR-FRY



Spicy Thai Basil, Chicken & Noodle Stir-Fry image

This is a recipe I got off the Thai Kitchen red rice noodles box. It's fantastic and very authentic tasting. It's also good with regular rice noodles and Asian wheat noodles. I've made it with Italian sweet basil, and also by substituting cilantro for the basil. Both are very good. I haven't tried it yet, but I think this would be great served with crushed peanuts sprinkled on top. I'm posting the recipe here for safekeeping.

Provided by Goody2shz

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon sugar
1 tablespoon lime juice
1 tablespoon fish sauce
4 ounces red rice noodles (2 single-serve packages)
2 tablespoons vegetable oil
1 teaspoon garlic, minced
1 small Thai chile, minced
1/2 lb boneless skinless chicken breast, cut into thin strips
1/4 cup carrot, julienne-cut
2 tablespoons green onions, thinly sliced
1/2 cup Thai basil (or cilantro)

Steps:

  • 1. Mix sugar, lime juice and fish sauce in small bowl. Set aside. Bring large pot of water to boil. Remove from heat. Add red rice noodles, stirring to separate noodles in water. Let stand 5 to 7 minutes or until noodles are tender but firm. (If you are using Asian wheat noodles, you will need to actually cook them for 5-7 minutes rather than merely letting them soak in hot water.) Drain well. Place in serving bowl. Set aside.
  • 2. Meanwhile, heat oil in large skillet or wok on medium-high heat. Add garlic and chile; stir fry 15 seconds or until fragrant. Add chicken, carrots and green onions; stir fry 3 to 5 minutes or until chicken is cooked through.
  • 3. Stir in fish sauce mixture; stir fry 1 minute. Add basil (or cilantro); stir fry 30 seconds or until basil (or cilantro) is wilted. Add to noodles in bowl; toss to coat. Serve immediately.
  • Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.

THAI CHICKEN WITH BASIL



Thai Chicken with Basil image

Thai fish sauce, or nam pla, is a salty, watery, fermented sauce with a very pungent odor. It is used extensively in Southeast Asian cooking. You may be familiar with its flavor, as it's the key ingredient in the sauce accompanying deep-fried spring rolls served in Thai and Vietnamese restaurants.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
3 cloves garlic, finely chopped
2 jalapeño chiles, seeded, finely chopped
1 tablespoon fish sauce*
1 teaspoon sugar
1/4 cup chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped unsalted dry-roasted peanuts

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Cut each chicken breast into 4 pieces. Cook chicken, garlic and chiles in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
  • Stir in fish sauce and sugar. Sprinkle with basil, mint and peanuts.

Nutrition Facts : Calories 230, Carbohydrate 3 g, Cholesterol 75 mg, Fiber 0 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 1 g, TransFat 0 g

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