Thai Chicken with Basil
Wok Tips-Here are a few things about wok cooking I've learned over the years. First, it's fundamental to prep all ingredients ahead. Do all grating, chopping, slicing, marinating etc, prior to heating the wok. If you don't have a wok, a good saute pan with high sides will do. After slicing and dicing, stage all ingredients in the order that they will be used right next to the stove making the task of " stir frying" that much easier. A good bamboo spoon and a wok style spatula go a long way when quickly turning ingredients in the pan.
We serve this over rice but vermicelli pasta is fine. Either way, it's best to have lots of sauce!
Ingredients
4 Boneless Skinless Chicken Breasts- thinly sliced
1 Can Unsweetened Coconut Milk
Juice of two fresh limes
3 Tbsp Soy Sauce
3 Tbsp Rice Wine Vinegar
1 Tbsp Fish Sauce
1 Tbsp Red Chili Flakes
2 Heaping Tbsp Coconut Oil (Trader Joe's Organic is Great)
3 Tbsp Grated Ginger
6 Cloves Garlic Minced
2 Cups Thinly Sliced Green Beans
1 1/2 Cups Shredded Carrots
2 Serrano Chili Peppers- Sliced Thinly on the Bias--or not if you don't like spicy
3 Mexican Green Onions
2 Cups Shredded Fresh Basil
Directions
In a medium mixing bowl, combine soy sauce, rice wine vinegar, fish sauce,coconut milk and lime juice.
Heat wok wok to high and stir in Heaping Tbsp. Coconut oil.
Quickly add half the grated ginger and minced garlic along with half the red pepper flakes. The key here is to flavor the oil prior to adding the chicken- cook for one minute
Add sliced chicken turning constantly until fully cooked. Remove and set aside.
Add one more Big Tbsp. of Coconut oil
When coconut oil is hot add the remaining garlic, ginger and chili flakes
Add veggies other than basil and turn veggies constantly for about 2-3 mins.
Add already cooked chicken and turn for 2-3 more minutes
Add shredded Basil
Add Liquid Mixture and turn for another 2-3 minutes
Serve over fresh rice and enjoy!
Buon Appetito (kŏr hâi jà-rern aa-hăan!)
 |
| Sweet Basil, Coconut Milk and Spicy Peppers Make this dish! Once again it's Sunday afternoon and we have lots of fresh basil on hand from Trader Joe's. I am a big believer in fresh ingredients I am going to make a Thai dish inspired by the basil. I truly enjoy cooking in a wok, have owned one since college days and prefer spicy stir fry dishes so the stars are aligned for a great dish on a great night. |
We serve this over rice but vermicelli pasta is fine. Either way, it's best to have lots of sauce!
Ingredients
4 Boneless Skinless Chicken Breasts- thinly sliced
1 Can Unsweetened Coconut Milk
Juice of two fresh limes
3 Tbsp Soy Sauce
3 Tbsp Rice Wine Vinegar
1 Tbsp Fish Sauce
1 Tbsp Red Chili Flakes
3 Tbsp Grated Ginger
6 Cloves Garlic Minced
2 Cups Thinly Sliced Green Beans
1 1/2 Cups Shredded Carrots
2 Serrano Chili Peppers- Sliced Thinly on the Bias--or not if you don't like spicy
3 Mexican Green Onions
2 Cups Shredded Fresh Basil
Directions
In a medium mixing bowl, combine soy sauce, rice wine vinegar, fish sauce,coconut milk and lime juice.
Heat wok wok to high and stir in Heaping Tbsp. Coconut oil.
Quickly add half the grated ginger and minced garlic along with half the red pepper flakes. The key here is to flavor the oil prior to adding the chicken- cook for one minute
 |
| Turn Chicken Constanly! |
Add one more Big Tbsp. of Coconut oil
When coconut oil is hot add the remaining garlic, ginger and chili flakes
Add veggies other than basil and turn veggies constantly for about 2-3 mins.
Add already cooked chicken and turn for 2-3 more minutes
Add shredded Basil
Add Liquid Mixture and turn for another 2-3 minutes
Serve over fresh rice and enjoy!
Buon Appetito (kŏr hâi jà-rern aa-hăan!)
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