Recipe for thai basil stir fry?

[ribby4225]

I always get this at thai restaurants and want to make it at home. I want that really authentic thai flavour, but not so spicy that it will burn my eyelashes!

[imsety]

Cut chicken into 1-inch slices. Combine egg whites, 4 tablespoons of the cornstarch, and 1 tablespoon of the oil; mix well. Pour over chicken and marinate for 1 hour. In wok or large saucepan heat 2 cups of the oil till very hot (365). With slotted spoon lift about 1/4 of the chicken from the marinade and fry fry in hot oil for 2 minutes; drain and set aside. Repeat with remaining chicken. In another wok heat remaining 3 tablespoons oil over high heat. Add vegetables; stir-fry 2 minutes. Add chicken and broth. Bring mixture to a full boil. Add hot pepper sauce an option, sugar, monosodium glutamate, sesame oil, hot pepper, and salt. Blend the remaining 2 tablespoons cornstarch with cold water and add to boiling mixture. Cook, stirring constantly, till thickened and bubbly. Serve over rice. Make 4 serving.
5 chicken breasts, boned
6 egg whites ( 1 cup )
6 tablespoons cornstarch
2 1/4 cups cooking oil
1/4 cup sliced water chestnuts
1/4 cup green peas
1/4 cup diced bamboo shoots
3/4 cup chicken broth
1 teaspoon bottled hot pepper sauce, optional
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon monosodium glutamate
1/2 teaspoon sesame oil
4 basil leave
1/4 teaspoon dried hot pepper, crushed
1/2 cup cold water.
And have a good day and best of luck.

[nmac038]

hi there, here is the recipe for thai basil stir fry also known as (Kai Kraphao)



2-4 fresh boneless chicken breasts (roughly 1 per person), cut into strips (if using frozen chicken, thaw first)
2 thumb-size pieces galangal OR ginger, sliced finely into matchstick-like pieces
VEGETABLES: (substitute your own assortment, based on what is fresh and available, or what you have in your kitchen)
1 each of green, red, and/or yellow bell peppers, chopped into bite-size pieces
handful of fresh shiitake mushrooms, sliced (if using dried, be sure to soak in hot water until tender)
roughly 1 cup snow peas, left whole if small, or cut in half if large
1-2 fresh red or green chillies, sliced, OR substitute up to 1 Tbsp. chilli sauce (see sauce mixture below)
approximately 1 cup fresh basil (or 1 package) - leaves should be left whole until ready to use

STIR-FRY SAUCE:
4 cloves garlic, minced
1 Tbsp. soy sauce or tamari
1 tsp. dark soy sauce
1 Tbsp. fish sauce
1 tsp. brown sugar
2 Tbsp. oyster sauce
2 Tbsp. water
1 tsp. cornstarch or arrowroot powder
1 tsp. to 1 Tbsp. chilli sauce if not using fresh chillies, OR in addition to fresh chillies if you like it extra hot)
OTHER:
2 Tbsp. vegetable oil for stir-frying, such as canola or grapeseed
1 tsp. arrowroot OR cornstarch powder dissolved in 4 Tbsp. soy sauce (or tamari)

Directions:
1. First, prepare the chicken by cutting it into bite-size strips.

2. Create a marinade for the chicken by dissolving 1 tsp. arrowroot or cornstarch powder in 4 Tbsp. soy sauce. Pour this over the chicken and stir well to coat. Add the shiitake mushrooms to this mixture. Allow this mixture to marinate while you prepare the other ingredients.

3. Make the sauce by mixing all sauce ingredients together in a cup. Set beside the stove.

4. Chop up all the vegetables (except for the basil) and place together in a bowl. Set beside the stove

5. Heat a wok or deep frying pan over medium-high heat until hot (about 1 minute). Add 2 Tbsp. oil plus the galangal/ginger. Stir-fry for about 30 seconds.

6. Add the chicken and mushroom mixture to the wok/pan (including the marinade). Stir-fry for 3-5 minutes, or until chicken is no longer translucent inside (do not over-cook, or the meat will become tough).
*****Stir-frying Tip: When wok or frying pan becomes too dry, add a little water (1 Tbsp. at a time) - just enough to keep ingredients frying nicely. Water adds moisture but not the fat of adding more oil.

7. Now add all the vegetables (except the basil). Stir fry for 2-3 minutes in the same way, adding a little water to the pan when necessary. Vegetables should turn bright in color, but still retain much of their crispness. Do not over-cook.

8. Add the sauce and stir well. Turn off the heat.

9. Chop up the basil and add half to the wok/pan. Stir briefly to mix in.

10. Place on a serving platter, or portion out directly onto plates together with plenty of Thai jasmine rice. Top with a final sprinkling of the remaining