Best 4 Thai Chicken Mushroom And Basil Stir Fry Recipes

Tantalize your taste buds with an extraordinary culinary journey to Thailand, where flavors dance in perfect harmony. Discover the secrets of creating an authentic Thai Chicken, Mushroom, and Basil Stir-Fry that will transport you to the bustling streets of Bangkok. Learn how to blend the perfect balance of sweet, sour, and spicy elements, creating a mouthwatering dish that showcases the vibrant flavors of Thailand. Unlock the secrets of using fresh ingredients and traditional Thai cooking techniques to elevate your stir-fry to new heights.

With this comprehensive recipe guide, you'll embark on a culinary adventure, exploring variations of this classic dish that cater to diverse preferences. Discover the delightful combination of chicken, oyster sauce, and chili paste, resulting in a savory and slightly spicy stir-fry. For a vegetarian delight, substitute tofu for chicken and experience the symphony of flavors created by soy sauce, ginger, and garlic. Indulge in a medley of textures and colors with a vegetable stir-fry featuring an array of crunchy vegetables coated in a tangy tamarind sauce.

Each recipe is meticulously crafted to provide detailed instructions, ensuring successful preparation. Step-by-step guidance, ingredient lists, and cooking tips empower you to recreate these delectable dishes in the comfort of your own kitchen. Embark on a culinary adventure, explore the vibrant flavors of Thailand, and savor the authentic taste of a Thai Chicken, Mushroom, and Basil Stir-Fry. Your taste buds will thank you for this extraordinary culinary journey.

Let's cook with our recipes!

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

Ingredients

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

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

Ingredients

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

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

THAI CHICKEN, MUSHROOM AND BASIL STIR-FRY

Thai Chicken, Mushroom and Basil Stir-Fry image

This is a recipe that I have had for some time now, and I don't even remember where I got it, but it does sound delicious, so I thought I'd post it - Have fun with it!!

Provided by Chef mariajane

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

6 boneless skinless chicken breasts, about 2 lb
2 -3 tablespoons vegetable oil
4 cups mushrooms
4 teaspoons fresh ginger, minced
1 medium jalapeno pepper, seeded and finely chopped
1 pepper or 1 two small red chile, seeded and finely chopped
3 garlic cloves, minced
1/4 teaspoon red chili pepper flakes
1 1/4 cups chicken broth or 1 1/4 cups chicken bouillon
4 teaspoons fish sauce
1 1/2 teaspoons sugar
1 green onion, sliced
1/4 cup fresh basil, coasrse chopped (or shredded)

Steps:

Cut chicken into bite-size strips, about 1/4-inch wide. Heat 1 tablespoon oil in a large nonstick frying pan set over medium-high heat. Add about half of chicken ad stir-fry until almost cooked, from 3-4 minutes. Remove to a plate. Repeat with remaining chicken, add more oil if needed. Remove to plate.
Add remaining oil to pan, then mushroom, ginger, jalapeno, pepper, garlic, and chili flakes. Stir often until lightly browned, about 5 minutes. Stir in broth, fish sauce and sugar. When boiling, add chicken and and any juices that have collected on plate. Cook uncovered, and stirring often, just until chicken is done as you like it, or feels springy to the touch, about 2 minutes. Sti in onion and basil. Taste and add a little more fish sauce if you like.
Spoon over rice in individual bowls.

Nutrition Facts : Calories 306, Fat 12.2, SaturatedFat 2.1, Cholesterol 113.3, Sodium 917, Carbohydrate 6.1, Fiber 1.1, Sugar 3.7, Protein 42

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you save time and avoid scrambling.
Use fresh ingredients: Fresh ingredients will give your stir-fry the best flavor. If possible, use organic or locally grown ingredients.
Choose the right cooking oil: Use a high-heat oil, such as grapeseed oil or avocado oil, for stir-frying. These oils can withstand high temperatures without burning.
Don't overcrowd the pan: When stir-frying, it's important not to overcrowd the pan. This will prevent the ingredients from cooking evenly.
Stir-fry in batches: If you have a lot of ingredients, stir-fry them in batches. This will help you avoid overcrowding the pan and ensure that everything cooks evenly.
Don't overcook the ingredients: Stir-fries are meant to be cooked quickly. Overcooking the ingredients will make them tough and chewy.
Season to taste: Add salt, pepper, and other seasonings to taste. Be careful not to over-season the dish.

Conclusion:

With its vibrant flavors and fresh ingredients, this Thai Chicken Mushroom and Basil Stir-Fry is a delicious and healthy meal that can be enjoyed by people of all ages. This stir-fry is a great way to get your daily dose of vegetables, and it's also a good source of protein and healthy fats. Plus, it's quick and easy to make, making it a perfect weeknight meal. So next time you're looking for a delicious and healthy dinner option, give this Thai Chicken Mushroom and Basil Stir-Fry a try.