Best 3 Thai Chicken Saute With Basil Mandarins Recipes
Tantalize your taste buds with a culinary journey to Thailand and discover the delectable flavors of Thai Chicken Sauté with Basil and Mandarins. This dish is a symphony of zesty, savory, and sweet flavors, sure to leave you craving more. The chicken is tender and succulent, marinated in a blend of aromatic Thai spices and herbs. The basil adds a refreshing touch, while the mandarins introduce a burst of citrusy sweetness. Served with a side of fluffy jasmine rice, this dish is a perfect balance of flavors and textures.
In addition to the main recipe, this article offers variations to cater to different dietary preferences and tastes. For those who prefer a vegetarian option, there's a Tofu and Vegetable Sauté that captures the essence of the original dish. If you're craving a bit of heat, try the Spicy Thai Chicken Sauté with Green Beans, which packs a flavorful punch. And for those who love seafood, the Shrimp and Basil Stir-Fry is a delightful combination of succulent shrimp, aromatic basil, and vibrant vegetables.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can recreate these Thai delights in their own kitchens. With a focus on fresh, flavorful ingredients and authentic Thai techniques, these recipes will transport you to the vibrant streets of Bangkok, offering a taste of Thailand's culinary treasures.
PAD KRAPOW GAI (THAI BASIL CHICKEN)
As dynamic as it is speedy, this ground chicken and green bean recipe from "Night + Market" (Clarkson Potter, 2017) by Kris Yenbamroong and Garrett Snyder, delivers a wallop of flavor with punchy ingredients that stir-fry in just 15 minutes. While this popular Thai street food can be whipped up using a range of proteins, Mr. Yenbamroong refers to his riff as "low-rent" because it's prepared with ground chicken rather than pricier slices of meat. It's piled with basil; Thai basil or holy basil provide more assertive licorice notes, but sweet basil adds herbal bursts of brightness. Spiked with Thai seasoning (see Tip), the chicken mixture is salty on its own, but it's inextricably linked with rice, and imparts the right amount of salinity when dispersed.
Provided by Alexa Weibel
Categories dinner, easy, for two, quick, weeknight, poultry, main course
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
- Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
- Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
- Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.
THAI CHICKEN
This recipe was created when we felt like having spicy, Oriental tasting food. It's delicious, and uses bold ingredients such as peanut butter, fresh ginger and sesame oil. Try serving over rice.
Provided by Debora
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.
- Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil.
- Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 16.8 g, Cholesterol 188.4 mg, Fat 20.5 g, Fiber 2.6 g, Protein 53.4 g, SaturatedFat 4.1 g, Sodium 3930.3 mg, Sugar 7.1 g
SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)
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
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
Tips:
- For the best flavor, use fresh ingredients whenever possible, especially the basil and mandarins.
- To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
- If you don't have fish sauce, you can substitute soy sauce or tamari, but the flavor will be slightly different.
- If you like your food spicy, add a pinch of red pepper flakes or Sriracha sauce to taste.
- Serve the chicken sauté with jasmine rice or your favorite noodles.
Conclusion:
This Thai chicken sauté with basil and mandarins is a delicious and easy-to-make dish that is perfect for a quick and healthy weeknight meal. The combination of sweet, sour, and savory flavors is sure to please everyone at the table. So next time you're looking for a new and exciting way to cook chicken, give this recipe a try!
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