Nps Spicy Thai Basil Chicken And Veggies Recipes

THAI CHILLI BASIL CHICKEN

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.

EASY AND SPICY THAI BASIL CHICKEN WITH EGG

Steps:

• Coat a skillet with cooking spray and place over medium heat; cook and stir eggs until scrambled and set, about 5 minutes. Divide rice between 2 bowls and add eggs to rice.
• Grind Thai chile peppers and garlic together with a mortar and pestle or in a food processor.
• Coat skillet with cooking spray and heat over medium-high heat; cook and stir pepper-garlic mixture until fragrant and garlic is golden brown, about 1 minute. Add chicken; cook and stir until chicken is about halfway-cooked, about 3 minutes.
• Mix soy sauce, oyster sauce, and sugar into chicken; cook and stir until chicken is no longer pink in the center, about 3 minutes more. Add basil and stir for 10 seconds. Remove skillet from heat and continue stirring mixture until basil is wilted; spoon over rice and egg.

NP'S SPICY THAI BASIL CHICKEN AND VEGGIES

Steps:

• Mix chili-garlic sauce, oil, and fish sauce in a skillet over medium-high heat. Cook and stir just until heated through, about 1 minute.
• Stir chicken, basil, bamboo shoots, green bell pepper, red bell pepper, green beans, snow peas, carrot, and mushrooms into the skillet. Reduce heat to medium; cover and cook until chicken is no longer pink in the center, about 10 minutes. Stir in red pepper flakes and salt. Reduce heat to low and simmer until flavors combine, about 5 minutes.

SPICY THAI BASIL, CHICKEN & NOODLE STIR-FRY

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.

SPICY THAI CHICKEN AND VEGETABLES

Steps:

• In a sauce pot simmer first 10 ingredients for 5 minutes.
• In a frying pan heat 1 tablespoon oil and quickly saute ginger, garlic, onion,& red peppers till crisp, add to coconut milk mixture.
• Add 1 tablespoon oil and brown chicken slices, 2 minutes, add to coconut mixture.
• Add the amount chili peppers to pot according to how hot you like your food!
• Simmer for 5 more minutes.
• Serve with cooked jasmin rice.
• Topped with toasted pine nuts.

NP'S SPICY THAI BASIL CHICKEN AND VEGGIES

Steps:

• Mix chili-garlic sauce, oil, and fish sauce in a skillet over medium-high heat. Cook and stir just until heated through, about 1 minute.
• Stir chicken, basil, bamboo shoots, green bell pepper, red bell pepper, green beans, snow peas, carrot, and mushrooms into the skillet. Reduce heat to medium; cover and cook until chicken is no longer pink in the center, about 10 minutes. Stir in red pepper flakes and salt. Reduce heat to low and simmer until flavors combine, about 5 minutes.