Best Spicy Basil Chicken Stir Fry Recipes

Spicy Thai Basil, Chicken & Noodle Stir-Fry image

Provided by Goody2shz

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon sugar
1 tablespoon lime juice
1 tablespoon fish sauce
4 ounces red rice noodles (2 single-serve packages)
2 tablespoons vegetable oil
1 teaspoon garlic, minced
1 small Thai chile, minced
1/2 lb boneless skinless chicken breast, cut into thin strips
1/4 cup carrot, julienne-cut
2 tablespoons green onions, thinly sliced
1/2 cup Thai basil (or cilantro)

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 Basil Chicken Stir-Fry image

Provided by Martha Stewart

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.

Spicy Thai Basil Chicken & Noodle Stir-Fry image

Provided by mtodryk

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons sugar
2 tablespoons lime juice
2 tablespoons fish sauce
8 ounces rice noodles
4 tablespoons peanut oil
2 teaspoons garlic, minced
1 Thai chile, minced
1 lb boneless skinless chicken breast, cut into thin strips
1/2 cup carrot, julienne-cut
4 tablespoons green onions, thinly sliced
1 cup Thai basil, fresh

Steps:

Mix sugar,lime juice and fish sauce in small bowl. Set aside.
Bring large pot of water to boil. Remove from heat. Add rice noodles, stirring to separate noodles. Let stand 5 to 7 minutes, or until noodles are tender but firm. Drain well. Set aside.
Heat oil in large skillet or wok on medium high heat. Add garlic and chili; stir-fry 15 seconds or until fragrant.
Add chicken, carrots and green onions; stir-fry 3 to 5 minutes until chicken is cooked through.
Stir in fish sauce mixture; stir-fry 1 minute. Add basil; stir-fry 30 seconds or until basil is wilted.
Add noodles; toss to coat. Serve immediately.