Classic Thai Basil Chicken

Classic Thai Basil Chicken
Basil Chicken Ingredients:

• 1 lb. (.45 kg) chicken breast or thigh, cut into thin strips for stir-frying
• 1 shallot (or substitute 1/4 cup purple onion), finely chopped
• 4 cloves garlic, minced
• 2 red chilies, finely sliced (OR substitute 1/2 tsp. crushed dried chili)
• 1 red bell pepper, chopped into bite-size pieces or strips
• 3 Tbsp. sherry/cooking sherry, OR white wine
• 1 compressed cup (2 oz./56 grams) fresh Thai basil (or substitute sweet basil)
• Optional: 1/4 cup chicken stock, + 1 Tbsp. lime juice

STIR-FRY SAUCE:

• 2 Tbsp. oyster sauce (I use Golden Dragon brand)
• 3 Tbsp. Golden Mountain sauce (see below)
• 1 Tbsp. fish sauce
• 1 Tbsp. brown sugar
• 2 Tbsp. lime juice
• OTHER: oil for stir-frying

Basil Chicken Instructions:
For another version of this recipe, see my: Basil Chicken Stir-Fry with Yellow Pepper.

For more on Golden Mountain Sauce, see: All About Thai Cuisine's 'Secret' Ingredient: Golden Mountain Sauce.

Combine the stir-fry sauce ingredients together in a cup, stirring to dissolve the sugar. Set near the stove.
Heat a wok or large frying pan over medium-high heat. Add 2-3 Tbsp. oil and swirl around, then add the shallot, garlic, and chili. Stir-fry 1-2 minutes.
Add the chicken and continue stir-frying 3-4 minutes, or until chicken is no longer pink. When the wok/pan becomes dry, add 1-2 Tbsp. of the sherry/wine to keep ingredients frying nicely.
Add the red pepper, plus another Tbsp. of sherry/wine as needed. Continue stir-frying 1 more minute.
Reduce heat to medium-low and add the stir-fry sauce. Stir and let the dish gently simmer while you prepare the basil. If you prefer more sauce with your stir-fry: add some, or all, of the optional chicken stock and lime juice. Stir and let the dish gently simmer.
While ingredients are simmering, prepare your basil. Setting a handful aside for the garnish, mound the rest of the basil together into a compressed pile. Slice into thin shreds (you can also stack the leaves on top of each another, then roll them up and thinly slice).
Reduce heat to minimum and add the prepared basil, gently folding it into the dish. Now taste-test for salt and spice, adding more lime juice if too salty, or more fish sauce if not salty enough. Add more chili if you'd like it spicier (Tip: this dish is meant to taste spicy-salty).
Serve with plenty of plain steamed rice to balance out the instense flavors of this dish. Sprinkle each portion with some of the reserved basil, and ENJOY!

Quick and Easy Lemon Basil Chicken

Quick and Easy Lemon Basil Chicken
Basil Chicken Ingredients:

• 4 boneless chicken breast halves, without skin
  Marinade
• 3 tablespoons fresh chopped basil, or 1 tablespoon dried basil leaves
• juice of 2 lemons, or about 1/3 cup
• 1 tablespoon olive oil or canola oil
• 4 cloves garlic, chopped
• fresh basil or fresh parsley for garnish

Basil Chicken Instructions:
Put chicken breasts between sheets of plastic wrap; gently pound to even thickness for even and quick cooking.

Combine marinade ingredients in a plastic food storage bag; add chicken and refrigerate for 1 to 2 hours. Heat an oiled grill pan, grill rack, or broiler pan. Arrange chicken on hot pan or rack and grill or broil for about 10 to 12 minutes, turning often. Serve with fresh basil leaves or parsley, if desired.Serves 4.

Chicken Basil - Gai Pad Gra Pow

Chicken Basil - Gai Pad Gra Pow

Basil Chicken Recipe Ingredients

• 2 tablespoons vegetable oil
• 4-7 Thai chili pepper, minced
• 1 tablespoon sugar
• 1-2 packages holy basil
• 1/2 lb ground chicken
• 1 tablespoon garlic, minced
• 3 tablespoons fish sauce

Basil Chicken Instructions

You can substitute ground turkey or pork for ground chicken. Some people like the meat cut up in bite size piecesrather than ground.

In Thai restaurants in America, Sweet basil or Thai basil is usually used for this dish. While an acceptable substitute, it is not quite the same.

Mince garlic and chili pepper together. Clean and pick gra-pow leaves from their stem. It may appear like a lot of leaves, but the leaves will shrink when cooked and this dish's flavor comes from the leaves.

Fry the garlic and chili pepper in oil over high heat. When garlic starts to turn brown, drop the ground chicken in. Stir constantly. The juice will start to come out. Keep stirring until all the juice is gone. It might take a couple of minutes. Add sugar and fish sauce. Then add Thai basil. Quickly turn it over a few times to mix the leaves with the meat and then remove from the fire and put the gai pad gra pow in the serving plate or dishes. Serve hot with rice.