New recipes

Chicken, basil and ginger stir fry recipe

Chicken, basil and ginger stir fry recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken stir fry

This recipe is for a quick, simple, flavoursome and low fat meal which always hits the spot.


Shropshire, England, UK

1 person made this

IngredientsServes: 3

  • drizzle of oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon mild chilli powder
  • 750g diced chicken
  • 400ml chicken stock
  • 1 tablespoon light soy sauce
  • 2 teaspoons cornflour
  • 2 to 3 handfuls fresh basil leaves

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Gently heat oil in a wok or frying pan over medium heat. Add garlic, ginger and chilli powder. Cook and stir for a minute, then add chicken and increase heat to medium high. Continue to cook, stirring occasionally, till no longer pink in the centre.
  2. Meanwhile, in a separate bowl mix the stock, soy sauce and cornflour. Once the chicken is cooked through add the liquid to the wok. Simmer for 3 to 4 minutes.
  3. Add basil and simmer for a further minute (until basil is wilted).
  4. Serve with choice of accompaniments.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Stir-Fried Ginger-Basil Chicken

In this gourmet take on a Thai classic, we’re stir-frying chicken, aromatics and two beautiful, seasonal vegetables: Japanese eggplant and tinkerbell peppers (or miniature bell peppers). The stir-fry is completed by a powerfully flavorful sauce, made with tangy ponzu (a citrusy, soy-based sauce), sweet chili sauce and fragrant Thai basil. The sauce clings to the ingredients, deliciously glazing them and uniting their flavors. And on the side, we’re serving hearty, easy coconut rice, for a traditional touch of sweetness.

Title

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the stem end of the eggplant cut the eggplant into 1-inch-thick rounds on an angle. Cut out and discard the stems, ribs and seeds of the tinkerbell peppers cut into ¼-inch-thick rings. Pick the Thai basil leaves off the stems discard the stems. In a bowl, whisk together the coconut milk powder and ¼ cup of water.

In a small pot, combine the rice, coconut milk mixture, a big pinch of salt and ¾ cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the coconut rice with a fork. Set aside in a warm place.

While the rice cooks, in a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the eggplant in a single, even layer season with salt and pepper. Cook, flipping occasionally, 4 to 6 minutes, or until softened and browned. Transfer to a plate.

Pat the chicken dry with paper towels season with salt and pepper. In the pan used to cook the eggplant, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 5 to 7 minutes, or until browned and cooked through. Add the garlic, ginger, white bottoms of the scallions and tinkerbell peppers season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.

To the pan of chicken and vegetables, add the cooked eggplant, sweet chili sauce, ponzu sauce, 1 tablespoon of water, half the Thai basil (tearing the leaves just before adding) and half the green tops of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the liquid is slightly reduced in volume remove from heat. Season with salt and pepper to taste.

Divide the coconut rice and finished stir-fry between 2 dishes. Garnish with the remaining Thai basil and green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the stem end of the eggplant cut the eggplant into 1-inch-thick rounds on an angle. Cut out and discard the stems, ribs and seeds of the tinkerbell peppers cut into ¼-inch-thick rings. Pick the Thai basil leaves off the stems discard the stems. In a bowl, whisk together the coconut milk powder and ¼ cup of water.

In a small pot, combine the rice, coconut milk mixture, a big pinch of salt and ¾ cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the coconut rice with a fork. Set aside in a warm place.

While the rice cooks, in a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the eggplant in a single, even layer season with salt and pepper. Cook, flipping occasionally, 4 to 6 minutes, or until softened and browned. Transfer to a plate.

Pat the chicken dry with paper towels season with salt and pepper. In the pan used to cook the eggplant, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 5 to 7 minutes, or until browned and cooked through. Add the garlic, ginger, white bottoms of the scallions and tinkerbell peppers season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.

To the pan of chicken and vegetables, add the cooked eggplant, sweet chili sauce, ponzu sauce, 1 tablespoon of water, half the Thai basil (tearing the leaves just before adding) and half the green tops of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the liquid is slightly reduced in volume remove from heat. Season with salt and pepper to taste.

Divide the coconut rice and finished stir-fry between 2 dishes. Garnish with the remaining Thai basil and green tops of the scallions. Enjoy!


Ingredients you’ll need

For the fried egg (optional, but I think it’s mandatory)

For the basil chicken

  • 1 chicken breast (or any other cut of boneless chicken, about 200 grams)
  • 5 cloves of garlic
  • 4 – 10 Thai chilies – when you fry the chilies, they aren’t as spicy
  • 1 tablespoon oil for frying
  • 1 teaspoon of oyster sauce
  • 1/2 teaspoon light soy sauce
  • 1 splash of dark sweet soy sauce (you can use Indonesian kecap manis)
  • 1/2 teaspoon sugar
  • 1 handful of Thai holy basil leaves (really try to get holy basil)

You can make your pad see ew with chicken, pork, squid, shrimp, or even tofu, but this time I’ll be making this Thai basil recipes with chicken. However, feel free to substitute chicken with whatever meat you want.

Note: To see the exact steps for making this Thai basil chicken recipe, scroll down below to the recipe box, or keep reading for more of an explanation of this amazing Thai dish and an in-depth look into some of the ingredients.

Get exclusive updates

Enter your email and I’ll send you the best Thai food content.

Thai holy basil (ใบกะเพรา)

Thai Basil Chicken Stir Fry with Ginger Peanut Sauce

Ruuuuhl proud. Like go to your kitchen and make it right now! You know what&rsquos funny? Instead of typing, &ldquokitchen,&rdquo I started typing, &ldquochicken.&rdquo That&rsquos what&rsquos ruuuhl funny.

Now I&rsquom visualizing a ginormous chicken standing in the hallway of my chick &ndash err..kitchen&hellipdid it again&hellipwith its wings waving at me like, &ldquoYo! Jules! What&rsquos for dinner? Tofu?&rdquo (in a brooklyn accent, of course), and in my head I&rsquom like, &ldquoNoooo, chicken. No. It&rsquos you. Don&rsquot make it awkward.&rdquo

Anyhoo, this simple recipe puts a big smile on my face because I have a feeling you&rsquore just going to eat.the.sucker.up. You know what&rsquos funny? Instead of typing, &ldquosucker,&rdquo I almost typed &ndash nevermind.

Ethnic food made easy&rsquos my jam. I love whipping together fast, uncomplicated meals with otherworldly flair. Simple chicken stir fry with tasty sauce? It don&rsquot get much better than that!

I spotted a recipe for Thai Basil Chicken Stir Fry in June&rsquos Cooking Light and immediately went to the store for ingredients&hellipthe next morning&hellipbecause I saw the recipe at 9pm and girl doesn&rsquot leave the house past 8:35.

Because I&rsquove been craving a good peanut sauce lately, I tossed some coconut milk, fresh ginger, and creamy peanut butter into a blender and enjoyed the chicken doused in sauce. You don&rsquot necessarily neeeeeeed to make the sauce, but why wouldn&rsquot you, my friends? Party on your tongue organ.

Whip out some epic side dish such as this Ginger Turmeric Ginger Rice or Jalapeno Ginger Cauliflower Rice and you&rsquore all set for a dandy time.


How to Make It

Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.

Place a 10- to 12-inch nonstick frying pan over high heat when hot, add oil, garlic, ginger, chili flakes, and the chicken. Stir often until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.

In a small bowl, mix broth, fish sauce, and cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute. Add basil leaves and stir just until barely wilted, about 30 seconds. Add salt to taste and pour into a serving bowl.


Ingredients

  • 2 Tbsp Tree Ear (Cloud Ear) Mushroom, soaked until soft
  • 1/2 cup peeled and julienned fresh ginger
  • 2 small mild red chili peppers (fresno or serrano) or sweet red peppers, cut diagonally into 1/2 inch pieces
  • 1 small white onion, peeled and cut into small sections
  • 1 Tbsp minced garlic
  • 2 spring onions, cut into 1 inch pieces (discard tops)
  • 1/2 lb (200 grams) chicken breast, cut into 1 inch pieces
  • 2 Tbsp cooking oil (e.g. palm, soybean, or corn)
  • 1 Tbsp Thai Yellow Soybean Paste
  • 1 Tbsp Golden Mountain Seasoning Sauce
  • 1 Tbsp Thai Fish Sauce (Golden Boy brand is recommended)
  • 2 Tbsp sugar

Instructions

Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and crushed red pepper in small bowl until smooth. Set aside.

Heat oil in large nonstick skillet on medium-high heat. Add chicken in several batches stir fry 5 minutes until cooked through. Remove from skillet. Repeat with remaining chicken, adding additional oil if needed. Add vegetables to skillet stir fry 3 minutes. Return chicken to skillet.

Stir soy sauce mixture. Add to skillet stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Serve with cooked rice, if desired.


Chicken Stir Fry

I love making stir fry for dinner because it’s a complete meal, with protein and veggies, served over rice. This chicken stir fry has become one of my family’s favorite dinners. It’s easy, relatively quick, and full of healthy vegetables.

The key to a good stir fry is a flavorful sauce. In this recipe, I use my best stir fry sauce. You can mix it up in ten minutes or less, and it’s so tasty with fresh ginger and garlic. This homemade sauce is so much better than anything you might buy at a store or restaurant.

This chicken and broccoli stir fry also has carrots and bell peppers to add lots of color to your meal. The more colorful veggies you can work into your diet, the more nutrients you get. Not to mention that all of those veggies are just plain delicious when they’re coated in the irresistible sauce!

To truly have the best stir fry, serve it over fluffy rice. I recommend my perfect stove top brown rice, Instant Pot white rice or Instant Pot brown rice. The rice will soak up any extra sauce – yum! Quinoa or cauliflower rice are other good options for serving with stir fry.


  • 1 lb. (0.4 kg) chicken drumsticks, chicken thighs or a combination of chicken parts
  • 1 tablespoon baking soda to tenderize the chicken, optional
  • 2 tablespoons dark sesame oil or toasted sesame oil
  • 2-inch (5 cm) piece old ginger, peeled and cut into thin pieces
  • 6 cloves garlic, peeled
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons dark sweet soy sauce, kecap manis
  • 1 1/2 tablespoons Shaoxing wine
  • 1 bunch Thai basil leaves

  1. Cut the chicken into pieces and rub them with the baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside. This is an optional step.
  2. Heat up a clay pot on high heat and add the sesame oil. Add the ginger, garlic, and stir-fry until aromatic. Add in the chicken and do a few quick stirs.
  3. Add the soy sauce, dark sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the lid, lower the heat and simmer for 5-10 minutes.
  4. Add the basil leaves and stir well with the chicken, dish out and serve immediately.

This Chicken Stir Fry is packed full of lean protein and veggies and uses a relatively small amount of oil because it’s stir fried and not deep fried.

The chicken is a lean protein which means it doesn’t have very much fat which can help you maintain a healthy lifestyle and even lose weight all while helping to sustain your muscles. Chicken is also full of calcium and phosphorous which helps strengthen your bones and reduce the risk of arthritis.

This stir fry recipe also boasts an abundance of veggies which are free of cholesterol and provide many of vitamins and minerals. The veggies also retain more nutrients when sautéed verses being boiled. Just some of the nutrients in fresh veggies include vitamins A & C, potassium, folate and dietary fiber. Diets rich in potassium may help to maintain healthy blood pressure and dietary fiber helps reduce blood cholesterol levels and may lower risk of heart disease.


Watch the video: Το κοτόπουλο του Άκη. Άκης Πετρετζίκης (August 2022).