Best Bettys Thai Basil Stir Fry Chicken Recipes

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

Ingredients

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

THAI CHILLI BASIL CHICKEN

Thai Chilli Basil Chicken image

Recipe video above. Right off the streets of Thailand, made in your own home! Spicy, garlicky and savoury with a hint of sweet. Gold standard Thai chicken stir fry, quick to make and no hunting down unusual ingredients.

Provided by Nagi | RecipeTin Eats

Categories Stir Fry

Time 15m

Number Of Ingredients 12

Ingredients

225g / 7oz chicken thigh fillets (, skinless boneless, cut into bite size pieces)
1 green onion (, cut into 4cm / 2" lengths.)
1 cup Thai basil leaves (, loosely packed (Holy Basil if you can find it) (Note 1))
2 garlic cloves (, large, finely chopped (Note 2))
1 birds eye or Thai chilli (, deseeded and finely chopped)
1 1/2 tbsp oil ((peanut, vegetable or canola))
2 tsp oyster sauce
1 tsp light soy sauce ((Note 3))
1 tsp dark soy sauce ((or all purpose) (Note 3))
1 tsp sugar
2 tbsp water
Steamed jasmine rice

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.

Nutrition Facts : ServingSize 160 g, Calories 360 kcal, Carbohydrate 5 g, Protein 19 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 110 mg, Sodium 588 mg, Fiber 1 g, Sugar 2 g

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

Ingredients

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.

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Spicy Thai Basil Chicken (Pad Krapow Gai) image

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

Ingredients

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

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

STIR-FRIED CHICKEN AND EGGPLANT WITH THAI BASIL

Stir-Fried Chicken and Eggplant With Thai Basil image

This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.

Provided by Martha Rose Shulman

Categories dinner, poultry, main course

Time 1h

Yield Serves four

Number Of Ingredients 12

Ingredients

1 pound eggplant, preferably long Japanese or Chinese eggplants, diced
Salt to taste
3 large garlic cloves, peeled, halved, green shoots removed
2 serrano chiles, stemmed and minced
1 tablespoon minced ginger
1 tablespoon fish sauce
2 teaspoons soy sauce
1 teaspoon sugar
Freshly ground black pepper to taste
2 tablespoons peanut or vegetable oil
3/4 pound boneless, skinless chicken breasts, rinsed and dried, cut into small dice or minced
1 cup Thai basil leaves, roughly chopped

Steps:

Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 541 milligrams, Sugar 5 grams, TransFat 0 grams

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

Ingredients

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