Thai Chicken And String Beans Recipes

CHICKEN AND GREEN BEAN STIR FRY

Steps:

• In a large bowl add the diced chicken and a tablespoon of oil. Add the garlic powder and 1/2 tsp salt and pepper and rub it into the chicken. Add cornstarch. Mix until all pieces of chicken is coated in the cornstarch.
• In a large skillet or wok over medium high heat, add 3 tablespoons of vegetable oil until glistening. Working in small batches, add the chicken. Do not overcrowd the pan. You'll have to turn often so the chicken can cook evenly. If the pan seems dry, add more oil as needed. Once the chicken is done, put it to the side and cook the second batch until crispy or until your desired texture. Add the bell peppers and saute until soft or your until you get your desired tenderness. Next, add the minced garlic and cook until fragrant. Add the chicken, green beans, sweet chili sauce, sesame oil, ginger and crushed red peppers to the skillet. Stir until combined and the chicken and green beans are coated in the chili sauce. Serve immediately over rice.

QUICK THAI STRING BEANS AND CHICKEN RECIPE

Steps:

• Take Morter Pestle and add the 'Thai Curry Paste' ingredients in it.
• Crush to form a rough paste.
• In a large skillet or wok, heat oil over medium-high heat.
• Add the 2 Kefir leaves and saute for 10 seconds. (Remove the leaves then - it's only used for flavoring).
• Add 1 Tsp of the Thai Curry Paste and saute for 1/2 minute or until fragrant.
• Now add the chicken strips and saute for a minute over high heat.
• Reduce the heat to medium and continue cooking the chicken for 4 to 5 minutes or until cooked.
• Remove the cooked chicken.
• Add the green beans and saute for 2 minutes (lightly cooked).
• Now, add the remaining Thai curry paste and saute for another minute over medium heat.
• Add the cooked chicken, peanuts and stir everything evenly.
• Saute cook for 2 more minutes and then turn off the heat.
• Transfer to a serving bowl and serve immediately.

PAD KRAPOW GAI (THAI BASIL CHICKEN)

Steps:

• Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
• Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
• Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
• Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.