Recipe: Perfect Thai chicken & basil fried rice

Thai chicken & basil fried rice. Read Customer Reviews & Find Best Sellers. Chicken marinates and then cooks in a very garlicky, peppery soy-ginger marinade. Adding peanut butter to the aromatic brew completes the Thai influence.

Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts. As the recipe says Easy Thai Chicken. Had it with Shrimp Pad Thai. You can cook Thai chicken & basil fried rice using 13 ingredients and 11 steps. Here is how you cook that.

Ingredients of Thai chicken & basil fried rice

Prepare 300 gm of chicken breasts ( boneless), cut into strips.
It's 2 tsp of minced garlic.
It's 1 tbsp of minced ginger.
You need 2 tbsp of spring onion ( bulbs ).
Prepare 1 small of onion, finely sliced.
It's 20 of basil leaves.
You need 2 & 1/2 tsp of red chilli , minced.
Prepare 1/2 tsp of red chilli flakes.
It's 4 tbsp of oil.
You need to taste of salt.
You need of For garnishing.
You need as needed of basil leaves, deep fried.
You need as needed of sliced shallots , deep fried.

In a large bowl, whisk together all ingredients for the marinade. Add chicken thighs and toss until coated. The chicken curry recipe prep is a breeze, and the final effect is deeply rewarding: a rich, not-too-spicy, yet-oh-so-flavorful thick coconut sauce that's brimming with ginger, garlic, and authentic Thai chicken curry flavor. When you read this Thai Chicken Curry recipe, you'll see how straightforward the steps are: Season and brown the.

Thai chicken & basil fried rice step by step

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Add ginger, garlic,spring onions,onion and red chillies. Saute until soft and the ginger and garlic release their aromas..
Add the sliced chicken and saute on high heat for 5 minutes..
Add the sauce mix and continue to saute for another 2-3 minutes..
Add the basil leaves and saute for a minute..
Add red chilli flakes..
Add the rice and continue to saute, stirring briskly..
Check seasoning and add salt accordingly..
Remove from heat and transfer to a serving dish..
Garnish with fried basil leaves and fried shallots..
Serve with fish sauce with chillies(Nam Pla Prik Kheenoul)..

Remove the chicken and put in a warm dish, set aside in low oven to keep warm. Add the ginger-garlic mixture to the skillet and saute until lightly browned. Add the soy sauce, brown sugar, vinegar and fish sauce (if using). A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag.