Tag: Stir Fry recipe

Basil Chicken Stir-Fry: A Flavorful Feast in Minutes

There’s something utterly satisfying about a dish that comes together quickly without compromising on flavor. Epicurious’ recipe for Basil Chicken Stir-Fry that’s modeled after the iconic Thai pad kra pao, perfectly fits that bill. Ideal for summer evenings and equally wonderful throughout the year, this recipe replaces fresh chiles with sambal oelek, ensuring that it remains pantry-friendly while still delivering a savory-spicy punch. The combination of oyster sauce, fish sauce, and a hint of sugar creates a flavor profile that’s both complex and comforting. Additionally, the use of baking soda in the meat mixture guarantees a juicy and tender result, transforming a typically lean protein into something delightfully springy and moist.

Ingredients for Basil Chicken:

Basil Chicken Directions:

  1. In a medium bowl, vigorously mix 1 lb. ground chicken with 1 Tbsp. vegetable oil, ½ tsp. baking soda, ¼ tsp. kosher salt, and 2 Tbsp. water. Stir until the mixture is smooth and begins to stick to the sides of the bowl. Set the chicken mixture aside to rest.
  2. In a small bowl, combine ¼ cup oyster sauce, 3 Tbsp. hot chili paste, 1 Tbsp. fish sauce, and 2 tsp. light or dark brown sugar. Stir well and set the sauce mixture aside.
  3. Heat the remaining 3 Tbsp. of vegetable oil in a large cast-iron or nonstick skillet over medium-high heat. Add the thinly sliced shallots and cook, stirring occasionally with a wooden spoon or heatproof rubber spatula, until softened and golden in spots, about 4 minutes.
  4. Add the prepared ground chicken mixture to the skillet, spreading it into an even layer. Allow it to cook undisturbed until it begins to set, about 4 minutes. Then, break up the meat with a spoon into small pieces. Pour the reserved oyster sauce mixture over the chicken and continue to cook, stirring often, until most of the liquid has evaporated and the sauce clings to the meat.
  5. Incorporate 6 oz. of holy basil or sweet basil leaves into the pan. Although it may seem like a large quantity at first, the basil will wilt down significantly. Remove the pan from heat and toss until the basil is completely wilted. Taste and adjust the seasoning with more salt if necessary.
  6. Serve the basil chicken stir-fry with steamed rice and lime wedges for squeezing over. The lime adds a refreshing citrusy tang that complements the dish’s bold flavors beautifully.

This flavorful stir-fry pairs wonderfully with a variety of side dishes to create a well-rounded meal. Here are a few suggestions:

  • Cucumber Salad: A simple cucumber salad with a light vinaigrette can provide a refreshing contrast to the rich flavors of the stir-fry.
  • Egg Rolls: Crispy egg rolls filled with vegetables and served with a dipping sauce make for a delightful appetizer or side.
  • Pickled Vegetables: Pickled carrots, radishes, and cucumbers add a tangy crunch that balances the savory notes of the dish.
  • Garlic Noodles: Lightly seasoned garlic noodles can serve as a complementary carbohydrate option alongside the steamed rice.
  • Mango Sticky Rice: For a sweet finish, serve traditional Thai mango sticky rice. The sweet, sticky rice paired with fresh mango slices provides a delicious contrast to the savory main course.

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Easy and Delicious Chicken Stir Fry

A reliable crowd-pleaser, a skillet of chicken stir fry is sure to quickly become your easy go-to dinner, and along with this easy-to-follow, yet meticulously planned recipe from Louisiana’s own Cast Iron Chef, you’re sure to wow your tastebuds and dinner guests.

Simply stated, ordering stir fry for take-out is a crave-worthy indulgence, yet it’s completely avoidable with the following chicken veggie stir fry recipe that allows you to expertly recreate the magic of a Chinese takeout right in your very own kitchen.

This recipe, courtesy of the Cast Iron Chef, Emily Johnson, yields 4 delicious servings of chicken stir fry that reheat particularly well, if packaged evenly and correctly. The intricate and easy-to-follow recipe asks you to divide your total ingredients into two batches for this particular sauté. You’ll cook your first batch as instructed, dividing them into the first two of four total meal-prep containers, and then start again with the final batch.

Ingredients

2 Tbsp of Grape Seed Oil

1.5 lbs Chicken Breast

Curry-flavor Seasoning, to taste

1 Red onion, sliced ¼”, divided

1 Red bell pepper, sliced ¼”, divided

1 Yellow squash, ¼” half-moons, divided

1 Zucchini, ¼” half-moons, divided

1 lbs of Mushrooms, sliced, divided

2 Tbsp Sesame oil

All-purpose seasoning salt, to taste

2 Tbsp of Kikkoman Stir-Fry Sauce

Recipe:

  1. Begin by heating your grape seed oil over medium-high heat in a large, non-stick skillet or wok. Season your chicken pieces “aggressively,” and divide them in half once completed. Sauteé your chicken until it’s just cooked through. And then remove from the pan and place it aside.
  2. Slice your onion and bell pepper in the style, size, and shape as sauteéd fajita-pepper. Then, mix together your sliced onions and peppers and divide the combined veg in half, placing them aside. Then, slice your yellow squash and zucchini into half-moon shapes. Mix them together and divide them in half.
  3. Your sauteéing will begin with you placing your first divided batch of onion and bell pepper into the pan, sauteéing them until they just begin the browning process. Afterwards, take out the combined and slightly-browned onions and peppers, and then repeat the process with your squash and zucchini, combining them with the onion and peppers once slightly browned.
  4. Afterwards, mix together your sliced mushrooms and green onions, divide them in half, and add them to your vegetables, sauteéing it all until browning begins to form. If at this point your vegetables start to look too dry, it’s suggested that you sprinkle some sesame oil atop it all. Season your pan or wok to taste, and then add your cooked chicken back into the skillet along with your pre-measured stir fry sauce.
  5. Continue sauteéing it all, and once every ingredient is completely combined, you’ll divide this first batch into two separate meal prep containers. After which, you can begin the second batch repeating the steps above.

While the Cast Iron Chef offers conveniently curated seasoning packs, the substitutions can be made: “Swine-N-Dine”can be substituted here for a curry or Chinese Five Spice blend, and “French Fry ‘Til I Die” can be substituted here for Tony Chachere’s or salt.

Remember, the key to a successful stir fry is to prep all of your ingredients before you start cooking. Once you start adding ingredients to your hot skillet or wok, the recipe moves very quickly and you won’t have time to chop ingredients or make the stir fry sauce. Also, consider serving it over  fluffy rice, stovetop brown rice, Instant Pot white rice or Instant Pot brown rice. The rice will soak up any extra sauce, making a truly delicious meal!

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