THAI CHICKEN SAUTE WITH BASIL & MANDARINS
Introduce your family to the Taste of Thai. This version is mild enough for almost every member of the family. Quick and easy, plus with the addition of economical ramen noodles, you can stretch your dinner-dollar further. Feel free to add or switch up the vegetables. It can only make this healthy dish better. Created for the 'Dining On A Dollar' Contest
Provided by Diana 2
Categories Asian
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring water to boil. Add noodles, cover and remove from heat. Allow 10 - 15 minutes for softening, then drain. Set aside.
- In a large skillet, heat oil. Add onions and sambal olek. Saute until onions are slightly transparent.
- To the onions add red peppers, carrots and garlic. Continue to saute until peppers are just beginning to soften.
- Add chicken, basil, salt and pepper. Stir until chicken is heated through.
- Add orange pieces and the drained noodles. Toss gently until heated through.
Nutrition Facts : Calories 534.4, Fat 21.6, SaturatedFat 5.6, Cholesterol 78.4, Sodium 1463.6, Carbohydrate 51.9, Fiber 7.9, Sugar 21.1, Protein 34.5
THAI CHICKEN WITH BASIL
Provided by Marian Burros
Categories dinner, easy, main course
Time 40m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Combine rice and 1 1/2 cups water in heavy-bottom pot, and bring to a boil. Reduce heat to simmer, and cook the rice, covered, for 17 minutes.
- Trim and seed the jalapeño and the red pepper. Put from half the jalapeño to all of it, and as much of the red pepper as you like, into a food processor, and add the garlic, shallots and peppercorns. Process to make a coarse paste.
- Heat a nonstick pan (large enough to hold all the ingredients except the rice) until it is very hot. Reduce heat to medium high, and add the oil. Sauté the garlic mixture for 30 seconds. Set aside.
- Finely chop the chicken breast in the food processor. Return pan to heat, and sauté the chicken, breaking it into tiny pieces while cooking.
- Add the fish sauce and sugar, and stir well. Set aside.
- Wash and dry the basil, reserving a few leaves for garnish. Return pan to heat, and stir the basil into the chicken mixture. Serve over rice, garnished with the remaining basil.
Nutrition Facts : @context http, Calories 737, UnsaturatedFat 14 grams, Carbohydrate 90 grams, Fat 21 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 5 grams, Sodium 1542 milligrams, Sugar 19 grams, TransFat 0 grams
THAI CHICKEN SAUTE
Make and share this Thai Chicken Saute recipe from Food.com.
Provided by Krista Roes
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice according to package directions and keep warm.
- Toss chicken with cornstarch and fish sauce.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Add chicken to pan; sauté 5 minutes.
- Remove chicken from pan.
- Heat remaining 1 teaspoon oil in pan.
- Add onion, garlic, and ginger to pan; sauté 1 minute.
- Return chicken to pan; cook 1 minute or until done.
- Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated.
- Sprinkle each serving with 1 1/2 teaspoons cilantro.
- Serve chicken mixture over rice with lime wedges.
Nutrition Facts : Calories 356.9, Fat 5.8, SaturatedFat 0.9, Cholesterol 98.7, Sodium 462.8, Carbohydrate 31.6, Fiber 1.4, Sugar 5.3, Protein 42.1
SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)
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
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
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