Recipes for "thai basil chicken"

1. Preheat the oven to 450° F.

2. On a baking sheet, mix the chicken with the shallots, curry powder, pepper, and chili flakes. Toss to coat, then add 2 tablespoons ghee/oil, fish sauce, and honey, and toss again. Arrange the chicken in an even layer. Arrange the asparagus to the side of the chicken and toss with 1 tablespoon ghee/oil. Season with salt and pepper.

3. Bake for 15-20 minutes, until the chicken is cooked. Then toss with the Thai basil.

4. Meanwhile, make the noodles. Melt the butter in a skillet set over medium heat. Add the garlic and a pinch of chili flakes. Cook until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes. Stir in the coconut milk and cook for 3-5 minutes, until warmed through. Season with salt. Remove from the heat and toss the noodles with the sauce.

5. To serve, divide the noodles among bowls and top with chicken and asparagus. Serve with additional basil, green onions, and limes. Enjoy!

1. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the garlic, ginger, peppers, and cashews, cook another 2-3 minutes, until the garlic is fragrant. Pour in the soy sauce, fish sauce, chili paste, and honey. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5-8 minutes.

2. Remove from the heat and stir in the basil and mint.

3. Serve the chicken and sauce over bowls of rice. Top with mangos and additional basil. Enjoy!

Coat a skillet with cooking spray and place over medium heat; cook and stir eggs until scrambled and set, about 5 minutes. Divide rice between 2 bowls and add eggs to rice.

Grind Thai chile peppers and garlic together with a mortar and pestle or in a food processor.

Coat skillet with cooking spray and heat over medium-high heat; cook and stir pepper-garlic mixture until fragrant and garlic is golden brown, about 1 minute. Add chicken; cook and stir until chicken is about halfway-cooked, about 3 minutes.

Mix soy sauce, oyster sauce, and sugar into chicken; cook and stir until chicken is no longer pink in the center, about 3 minutes more. Add basil and stir for 10 seconds. Remove skillet from heat and continue stirring mixture until basil is wilted; spoon over rice and egg.

Heat vegetable oil in a skillet over medium-high heat. Saute chicken, onion, and garlic in the hot oil until chicken is no longer pink, about 6 minutes.

Combine coconut milk, sugar, diced jalapenos, rice vinegar, salt, and turmeric in a bowl.

Reduce heat to medium and pour coconut mixture into the pan with the chicken. Bring to a simmer, reduce heat to low, and cook until chicken is cooked through and sauce has thickened, about 6 minutes. Remove from heat and stir in basil.

Heat a wok over high heat until smoking. Pour in peanut oil, then immediately add garlic. Stir-fry garlic until it begins to turn golden brown, about 20 seconds. Mix in the ground chicken and continue cooking and stirring until the meat is crumbly and no longer pink, about 2 minutes.

Stir in the sliced chilies, soy sauce, and fish sauce. Cook for about 15 seconds to soften the chilies, then add the basil, and continue cooking until the basil has wilted.

Gather all ingredients.

Whisk together oyster sauce, fish sauce, and sugar in a small bowl; set aside.

Heat oil in a wok over medium-high heat until oil begins to smoke. Add garlic and Serrano peppers, stirring quickly.

Stir in chicken, bell pepper, onion, and oyster sauce mixture; cook until chicken is no longer pink in the center and the juices run clear.

Increase heat to high and stir in chilled rice; stir quickly until sauce is well blended with rice. Use the back of a spoon to break up any rice sticking together.

Remove the wok from heat. Stir in basil leaves. Garnish with sliced cucumber and cilantro.