Ginger-Mint Stir-Fry Chicken
Ginger-Mint Stir-Fry ChickenYield: Makes 4 to 6 servings
Ingredients: 6to 8 dried shiitake mushrooms (1/2 ounce)
Fried Onions (recipe follows)
2tablespoons packed brown sugar
2tablespoons fish sauce
2tablespoons rice vinegar
4to 6 teaspoons vegetable oil, divided
1-1/2pounds boneless skinless chicken breasts or thighs, cut into 1/2-inch strips
1or 2 jalape帽o peppers,* seeded and chopped
2tablespoons finely chopped fresh ginger
3cloves garlic, minced
1large carrot**
1can (5-1/2 ounces) whole baby corn, drained
4green onions, cut into 1-inch pieces
1/4cup slivered fresh mint leaves
Red onion flower and mint leaves for garnish
Preparation: 1.Place mushrooms in bowl; cover with hot water. Let stand 30 minutes or until caps are soft. Drain mushrooms; squeeze out excess water. Remove and discard stems. Slice caps into thin strips.
2.Prepare Fried Onions; set aside.
3.Combine brown sugar, fish sauce and vinegar in small bowl; stir until sugar is dissolved.
4.Heat wok or large skillet over high heat. Add 2 teaspoons oil and swirl to coat surface. Add 1/3 of chicken; stir-fry 3 minutes, stirring occasionally, until chicken is no longer pink in center. Transfer to bowl. Repeat with remaining chicken, adding 1 teaspoon oil with each batch to prevent sticking if necessary.
5.Add remaining 2 teaspoons oil to wok. Add jalape帽o peppers, ginger and garlic; stir-fry 1 to 2 minutes or until fragrant but not browned.
6.Add fish sauce mixture to wok; boil until reduced by half. Return chicken to wok. Add mushrooms, carrots, baby corn and green onions; stir-fry 2 to 3 minutes or until heated through. Stir in mint. Transfer to serving platter and arrange Fried Onions around dish. Serve with rice and garnish, if desired.Thai chicken recipes?
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Thai Style Warm Chicken Salad With Chilli, Mint %26amp; Lime
35 min 15 min prep
2 chicken breasts
1 teaspoon vegetable oil
3 tablespoons fresh mint leaves
3 tablespoons fresh coriander leaves
sea salt
fresh ground pepper
2 tablespoons salted peanuts
1 lime, quartered
Dressing
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon sesame oil or vegetable oil
2 teaspoons sugar
4 small red shallots, sliced
1 small red chili, sliced
2 spring onions, finely sliced
Heat the grill; Brush the chicken with vegetable oil and grill until cooked through; Let it rest for five minutes and then slice thinly.
For the dressing, whisk the lime juice, fish sauce, sesame oil, and sugar until the sugar dissolves; Add the sliced shallots, chilli and spring onions and toss together.
Tear the mint and coriander leaves and lightly toss with the chicken, salt and pepper.
At the last minute, add the dressing to the chicken and toss lightly; Arrange it on plates, scatter with peanuts and serve with lime wedges.
Spicy Basil Chicken (Gkai Pad Gkaprow)
Ingredients for Basil Chicken
2-3 Tbs. peanut oil for stir-frying
10-12 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion) 鈥?optional
1 lb. boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces
12-20 Thai chillies (prik kee noo), cut into very thin rounds; or substitute 4-6 serrano, jalape帽o or fresno peppers, cut into large slivers with seeds
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
2-3 tsp. black soy sauce (the semi-sweet kind), or to taste
2 Tbs. fish sauce (nam bplah), or to taste
1 cup fresh Thai holy basil (bai gka-prow), or Thai sweet basil (bai horapa) leaves and flower buds; or use 1/4 cup dried holy basil, soaked to soften plus 1/2 to 1 cup fresh Thai sweet basil (bai horapa)
Dash of ground white pepper
Prepare the ingredients as instructed. Leave the fresh basil leaves whole; the flower buds may also be used. The dried holy basil will soften when soaked in tap water for about 10 to 15 minutes. Pull off and discard the hard stems. Drain.
Heat a wok until its surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with the shallots or onion. Stir another 15 to 20 seconds before adding the chicken. Stir-fry 1 to 2 minutes, or until most of the chicken has changed color on the outside and is no longer pink.
Toss in the chillies, slivered kaffir lime leaves (if using), and softened dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry for another 15 to 20 seconds. Season to taste with fish sauce, then stir in the fresh basil. Toss well. Stir-fry another 1/2 to 1 minute, or until the basil is wilted and the chicken cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.
Serves 6 to 8 with other dishes in a shared family-style meal.
Basil Chicken Notes and Pointers:
This is a good and easy stir-fried dish and one of the favorites among Thai people. It is served over rice as a one-dish meal 鈥?for breakfast or for lunch, often topped with a crispy fried egg. Of course, it also appears frequently as one of the courses in a shared family-style meal.
If you are not able to find fresh holy basil, this recipe can be substituted with any fresh basil.Kasma Loha-unchit
have also tried it with a mixture of fresh Thai sweet basil (bai horapa) and fresh mint leaves with good results.
The smaller the chicken is cut, the greater the surface area to coat with the flavors of the aromatic herbs and sauces, and the more flavorful the stir-fry will be.In Thailand, this dish is often made with chopped pork, or bird meat, especially in fast-food, curry-rice shops (rahn kao gkaeng), where an enormous variety of dishes are prepared ahead of time and served over steaming white rice to order. Some of the best pad gka-prow can be had at these inconspicuous, no-frills, open-air places. They are made particularly spicy to help preserve the meat, as the dishes are prepared early in the morning and served throughout the day until they are sold out.
Try the above recipe also with fresh seafood (in this case, no need to chop) 鈥?shrimps, scallops, mussels, clams, crab and firm-flesh fish, such as fresh halibut and salmon.
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