Thai-style chicken with basil
- Number of Servings: 10
Ingredients
3cups fresh basil leaves , tightly packed3medium garlic cloves , peeled6 green or red Thai chiles , stemmed2tablespoons fish sauce , plus extra for serving1tablespoon oyster sauce (or hoisin)1teaspoon white vinegar , plus extra for serving 1tablespoon sugar , plus extra for serving1lb lean ground turkey1 medium shallots , peeled and thinly sliced 2tablespoons vegetable oilRed pepper flakes , for serving
Published January 1, 2010. From Cook's Illustrated.
Why this recipe works:
Capturing the flavors of this classic Thai ground-chicken recipe required not only gathering the right ingredients but also learning a whole new way to stir-fry. Stir-frying at a low temperature allowed us to cook the aromatics and basil from ...(more)
Serves 4
Since tolerance for spiciness can vary, we’ve kept our recipe relatively mild. Sweetness without sufficient heat can become cloying, so we also cut back the sugar. For a very mild version of the dish, remove the seeds and ribs from the chiles. If fresh Thai chiles are unavailable, substitute 2 serranos or 1 medium jalapeño. In Thailand, crushed red pepper and sugar are passed at the table, along with extra fish sauce and white vinegar, so the dish can be adjusted to suit individual taste. Serve with steamed rice and vegetables, if desired.
Ingredients
2cups fresh basil leaves , tightly packed
3medium garlic cloves , peeled
6 green or red Thai chiles , stemmed (see note)
2tablespoons fish sauce , plus extra for serving (see note)
1tablespoon oyster sauce
1teaspoon white vinegar , plus extra for serving (see note)
1tablespoon sugar , plus extra for serving (see note)
1 1/2pounds boneless, skinless chicken breast , cut into 2-inch pieces
3medium shallots , peeled and thinly sliced (about 3/4 cup)
2tablespoons vegetable oil
Red pepper flakes , for serving (see note)
Instructions
1. Process 2 cup basil leaves, garlic, and chiles in food processor until finely chopped, 6 to 10 one-second pulses, scraping down bowl with rubber spatula once during processing. Transfer 1 tablespoon basil mixture to small bowl and stir in 1 tablespoon fish sauce, oyster sauce, vinegar, and sugar; set aside. Transfer remaining basil mixture to 12-inch heavy-bottomed nonstick skillet.
2. Lightly mix ground turkey and 1 tablespoon fish sauce in medium bowl and refrigerate 15 minutes.
3. Stir shallots and oil into basil mixture in skillet. Heat over medium-low heat (mixture should start to sizzle after about 11/2 minutes; if it doesn’t, adjust heat accordingly), stirring constantly, until garlic and shallots are golden brown, 5 to 8 minutes.
4. Add turkey, increase heat to medium, and cook, stirring and breaking up turkey with potato masher or rubber spatula, until only traces of pink remain, 2 to 4 minutes. Add reserved basil-fish sauce mixture and continue to cook, stirring constantly until turkey is no longer pink, about 1 minute. Stir in remaining cup basil leaves and cook, stirring constantly, until basil is wilted, 30 to 60 seconds. Serve immediately, passing extra fish sauce, sugar, red pepper flakes, and vinegar separately.
Serving Size: Makes 10, 1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ECHUCK.
Why this recipe works:
Capturing the flavors of this classic Thai ground-chicken recipe required not only gathering the right ingredients but also learning a whole new way to stir-fry. Stir-frying at a low temperature allowed us to cook the aromatics and basil from ...(more)
Serves 4
Since tolerance for spiciness can vary, we’ve kept our recipe relatively mild. Sweetness without sufficient heat can become cloying, so we also cut back the sugar. For a very mild version of the dish, remove the seeds and ribs from the chiles. If fresh Thai chiles are unavailable, substitute 2 serranos or 1 medium jalapeño. In Thailand, crushed red pepper and sugar are passed at the table, along with extra fish sauce and white vinegar, so the dish can be adjusted to suit individual taste. Serve with steamed rice and vegetables, if desired.
Ingredients
2cups fresh basil leaves , tightly packed
3medium garlic cloves , peeled
6 green or red Thai chiles , stemmed (see note)
2tablespoons fish sauce , plus extra for serving (see note)
1tablespoon oyster sauce
1teaspoon white vinegar , plus extra for serving (see note)
1tablespoon sugar , plus extra for serving (see note)
1 1/2pounds boneless, skinless chicken breast , cut into 2-inch pieces
3medium shallots , peeled and thinly sliced (about 3/4 cup)
2tablespoons vegetable oil
Red pepper flakes , for serving (see note)
Instructions
1. Process 2 cup basil leaves, garlic, and chiles in food processor until finely chopped, 6 to 10 one-second pulses, scraping down bowl with rubber spatula once during processing. Transfer 1 tablespoon basil mixture to small bowl and stir in 1 tablespoon fish sauce, oyster sauce, vinegar, and sugar; set aside. Transfer remaining basil mixture to 12-inch heavy-bottomed nonstick skillet.
2. Lightly mix ground turkey and 1 tablespoon fish sauce in medium bowl and refrigerate 15 minutes.
3. Stir shallots and oil into basil mixture in skillet. Heat over medium-low heat (mixture should start to sizzle after about 11/2 minutes; if it doesn’t, adjust heat accordingly), stirring constantly, until garlic and shallots are golden brown, 5 to 8 minutes.
4. Add turkey, increase heat to medium, and cook, stirring and breaking up turkey with potato masher or rubber spatula, until only traces of pink remain, 2 to 4 minutes. Add reserved basil-fish sauce mixture and continue to cook, stirring constantly until turkey is no longer pink, about 1 minute. Stir in remaining cup basil leaves and cook, stirring constantly, until basil is wilted, 30 to 60 seconds. Serve immediately, passing extra fish sauce, sugar, red pepper flakes, and vinegar separately.
Serving Size: Makes 10, 1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ECHUCK.
Nutritional Info Amount Per Serving
- Calories: 120.8
- Total Fat: 6.3 g
- Cholesterol: 32.0 mg
- Sodium: 625.2 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.8 g
- Protein: 10.7 g
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