Best Myras Basil Chicken Stir Fry Recipes

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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

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

MYRA'S BASIL CHICKEN STIR FRY



Myra's Basil Chicken Stir Fry image

This is easy and my kids love it. I've also made it with cubed pork from cheap pork chops. You can spice this dish up with crushed red pepper flakes. Serve over rice. Don't substitute dried basil, though! It has to be fresh! And though it sounds like a lot of basil, that makes the dish.

Provided by Myra Steinberg Levine

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 6

Number Of Ingredients 10

1 tablespoon soy sauce
2 tablespoons water
1 tablespoon white sugar
2 pounds skinless, boneless chicken breast halves, cut into small pieces
1 tablespoon vegetable oil
5 green onions, sliced
3 cloves garlic, chopped
3 tablespoons vegetable oil
2 (6 ounce) bags fresh baby spinach leaves
1 cup thinly sliced fresh basil

Steps:

  • Combine soy sauce, water, and sugar in a bowl.
  • Marinate chicken in soy sauce mixture for 30 minutes.
  • Heat 1 tablespoon oil in a large skillet or wok over medium heat.
  • Cook and stir green onions in oil for 1 minute. Add garlic and cook and stir for 1 minute. Transfer to a small bowl.
  • Pour 3 tablespoons oil into the skillet. Cook and stir chicken and marinade until chicken is no longer pink in the center and juices run clear, about 5 minutes.
  • Add spinach leaves to chicken. Cover for 4 minutes stirring occasionally.
  • Stir green onion mixture into chicken and spinach; cook to reheat onions, 1 to 2 minutes.
  • Stir in basil and cook until heated, 1 to 2 minutes. Serve!

Nutrition Facts : Calories 277.9 calories, Carbohydrate 5.9 g, Cholesterol 86.1 mg, Fat 13 g, Fiber 1.7 g, Protein 33.8 g, SaturatedFat 2.5 g, Sodium 272.6 mg, Sugar 2.7 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

KEN HOM'S STIR-FRIED CHICKEN WITH CHILLIES & BASIL



Ken Hom's stir-fried chicken with chillies & basil image

A traditional Thai dish packed with aromatic flavours, that's easy to prepare and packed with aromatic flavour

Provided by Ken Hom

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

2 tbsp vegetable oil
450g boneless skinless chicken thighs, cut into chunks
3 tbsp coarsely chopped garlic
3 tbsp finely sliced shallots
3 fresh green or red chillies , seeded and finely shredded
2 tbsp fish sauce (nam pla)
2 tsp dark soy sauce
2 tsp sugar
a large handful of Thai or ordinary basil leaves

Steps:

  • Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.
  • Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.
  • Return the chicken to the wok and add the chillies, fish sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve at once.

Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 2.07 milligram of sodium

SPICY BASIL CHICKEN STIR-FRY



Spicy Basil Chicken Stir-Fry image

In this quick Thai-inspired dinner, chunks of juicy chicken thigh are stir-fried with a flavorful three-ingredient sauce (soy sauce, oyster sauce, and sugar), fiery Thai chiles, and plenty of fresh basil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 35m

Number Of Ingredients 11

4 teaspoons oyster sauce
2 teaspoons soy sauce
1 tablespoon sugar
1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt
4 tablespoons safflower oil
1 cup thinly sliced shallots (from 3 medium)
3 tablespoons minced garlic (from 5 to 6 cloves)
2 tablespoons minced serrano or Thai chile
2 cups loosely packed fresh basil leaves, plus more for serving
Cooked jasmine rice and lime wedges, for serving

Steps:

  • Stir together oyster sauce, soy sauce, and sugar. Season chicken with salt; pat dry. Heat a large skillet or wok over high; swirl in 2 tablespoons oil. Add half of chicken and cook, undisturbed, until browned on bottom, about 3 minutes. Transfer to a plate; repeat with remaining 2 tablespoons oil and chicken, leaving second batch in skillet.
  • Return first batch of chicken to skillet along with shallots, garlic, and chile. Cook, stirring constantly, until fragrant and chicken is cooked through, 1 to 2 minutes. Stir in oyster-sauce mixture, then basil. Remove from heat; continue stirring until basil just wilts and sauce coats chicken. Serve immediately with rice, lime wedges, and basil leaves.

CHICKEN AND BASIL STIR-FRY



Chicken and Basil Stir-Fry image

If you see Thai basil (also called holy basil) at your market, give it a try. It has pointed leaves and tastes of mint, cinnamon, and licorice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 11

1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut crosswise in half again)
1 tablespoon cornstarch
Coarse salt and ground pepper
6 teaspoons vegetable oil
1 small onion, halved and cut into 1/4-inch-thick wedges
2 bell peppers (red, yellow, green, or a mix, ribs and seeds removed), cut into 1/4-inch-wide strips
6 garlic cloves, minced
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 1/2 cups fresh basil leaves, larger leaves torn in half
Cooked white rice, for serving (optional)

Steps:

  • Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
  • In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
  • To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
  • Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.

Nutrition Facts : Calories 295 g, Fat 9 g, Fiber 1 g, Protein 41 g

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