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Full Online Book HomeLearning KitchenPoultry - Chicken - Thai Chicken And Basil Stir-fry
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Poultry - Chicken -  Thai Chicken And Basil Stir-fry Post by :Joey_Pinkney Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2626

Click below to download : Poultry - Chicken - Thai Chicken And Basil Stir-fry (Format : PDF)

Poultry - Chicken - Thai Chicken And Basil Stir-fry

6 dried shitake mushrooms
Coconut Milk Cooking Sauce (recipe follows)
2 - 4 Tbsp. Cooking oil
1 onion, thinly sliced and separated into rings
3 cloves garlic, minced or pressed
2 Tbsp. Minced fresh ginger
2 whole chicken breasts, skinned, boned and cut into ½" wide strips
5 green onions (including tops) cut into 1" pieces
1 1/2 Cups lightly packed slivered fresh basil leaves
Hot cooked rice (Jasmine is recommended)

Soak mushrooms in warm water to cover until soft (25 minutes); drain well. Cut off and discard stems. Slice caps into 1/4 inch slivers. Set aside.

Heat 2 Tbsp. oil in wok or wide frying pan over high heat. Add onion, garlic and ginger; cook, stirring, until onion is lightly browned. With a slotted spoon, transfer onion mixture to a bowl; set aside.

Add chicken to pan, until lightly browned, a portion at a time, until lightly browned, adding more oil as needed. As chicken is cooked, lift out and add to onion mixture.

Pour cooking sauce into pan; boil, stirring constantly, until reduced by about a third. Return onion mixture and chicken to pan. Add mushrooms, green onions, and basil; stir just until heated through. Serve over rice.

Makes 4 servings.

Coconut Milk Cooking Sauce:
3/4 cup canned or frozen coconut milk
3 Tbsp. Soy sauce
3 Tbsp. unseasoned rice vinegar or white wine vinegar
1 1/2 Tbsp. Fish sauce (nam pla) or soy sauce
1/2 to 1 tsp. Crushed red pepper flakes

Mix all ingredients.
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1/4 cup hoisin sauce 2 tablespoons Thai fish sauce 2 tablespoons mango nectar or light coconut milk 2 tablespoons orange juice 1 tablespoon peanut butter 1/2 teaspoon hot chili paste 1 pound boneless skinless chicken breast, cut into 1 inch chunks 1 tablespoon cornstarch 1 tablespoon cold water 1 tablespoon vegetable oil 1 tablespoon chopped fresh ginger root 2 cloves garlic , minced 4 green onions chopped 1 (1 inch) piece of lemongrass (optional), tender part only, smashed and finely chopped 1 onion chopped 2 sweet red peppers, in 1 inch pieces 1/4 pound mushrooms thickly sliced

Poultry - Chicken -  Thai Chicken Curry Poultry - Chicken - Thai Chicken Curry

Poultry - Chicken -  Thai Chicken Curry
1 (14 oz.) can unsweetened coconut milk -- not Coco Goya 1 1/4 tsp. thai curry paste 1 large red bell pepper -- cut in 1/3" strips 1 medium onion -- thinly sliced 1 lb. chicken tenders -- crosswise in half 1 tbsp. brown sugar (packed) 1 tbsp. fish sauce 1 cup tomatoes -- chopped and seeded 1/3 cup fresh basil -- thinly sliced 1 tbsp. fresh lime juice Bring 1/4 cup coconut milk and curry paste to a boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion, saute 5 minutes. Stir in chicken,