Best 2 Nps Spicy Thai Basil Chicken And Veggies Recipes

**Tantalize your taste buds with the vibrant flavors of Spicy Thai Basil Chicken and Veggies, a culinary journey that blends the bold heat of Thai chilis with the aromatic freshness of basil. Embark on a sensory adventure as you explore three delectable variations of this classic dish, each offering a unique twist on the harmonious balance of sweet, spicy, and savory.**

**1. Classic Spicy Thai Basil Chicken and Veggies:** Dive into the quintessential experience with this traditional recipe. Succulent chicken and crisp vegetables are stir-fried in a symphony of Thai flavors, highlighted by the fiery kick of chili peppers and the invigorating essence of basil.

**2. Spicy Thai Basil Chicken and Veggies with a Touch of Sweetness:** Embark on a tantalizing journey where a hint of sweetness dances alongside the spicy heat. This variation introduces the harmonious blend of brown sugar and coconut milk, creating a captivating interplay of flavors that will leave your palate craving more.

**3. Spicy Thai Basil Chicken and Veggies with a Hint of Nuttiness:** Indulge in a culinary exploration that unveils the rich, nutty undertones of this dish. Ground peanuts add a delightful textural contrast and a subtle nutty flavor, elevating the overall taste experience to new heights.

Let's cook with our recipes!

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

SPICY THAI BASIL CHICKEN

Spicy Thai Basil Chicken image

This simple recipe creates the feel you went out for dinner at your local Thai place, but only takes 30 minutes at home. Fresh basil, diced jalapenos, chicken, and coconut milk are the stars of this dish served over white rice.

Provided by Chef Mo

Categories World Cuisine Recipes Asian

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
2 ½ pounds chicken, cut into bite-sized pieces
¼ cup chopped white onion
2 cloves garlic, minced
1 (13.5 ounce) can unsweetened coconut milk
⅔ cup white sugar
½ cup diced jarred jalapeno peppers (such as Mt. Olive®)
¼ cup rice vinegar
½ teaspoon salt
¼ teaspoon ground turmeric
¼ cup chopped Thai basil

Steps:

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.

Nutrition Facts : Calories 590.3 calories, Carbohydrate 37 g, Cholesterol 107.8 mg, Fat 35.1 g, Fiber 1.6 g, Protein 33.1 g, SaturatedFat 17.2 g, Sodium 740.8 mg, Sugar 22.7 g

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready. This will help you stay organized and prevent any scrambling.
Use fresh ingredients: Fresh ingredients will give your dish the best flavor. If you can, try to buy your ingredients from a local farmer's market or grocery store.
Don't be afraid to adjust the recipe to your taste: This recipe is a starting point, so feel free to adjust the ingredients and spices to your liking. For example, if you like your food spicy, you can add more chili peppers or Sriracha sauce.
Serve immediately: This dish is best served immediately after it is cooked. The vegetables will start to lose their crunch if they sit for too long.

Conclusion:

This Spicy Thai Basil Chicken and Veggies is a flavorful and easy-to-make dish that is perfect for a weeknight meal. It is packed with vegetables and protein, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy dinner, give this recipe a try!