10-MINUTE THAI BASIL CHICKEN (EASY GAI PAD KRAPOW) #BREAKFAST #EASYRECIPES
There are a chosen few great suppers in this world that take only 10 minutes to plan from beginning to end. This Thai Basil Chicken (Gai Pad Krapow) is one of them.
What's more, it isn't one of those surge employments either. This isn't a scene of 30 Minute Meals, where Rachel Ray thinks of a yearning 3-section menu and shrieks into the end goal toward the end, unceremoniously dumping every last bit of her dishes into serving bowls and conveying her finish of-give indication off with a feeling of tired alleviation.
This will be a casual 10 minutes of cooking.To demonstrate it to you, I will continue to layout how every single one of those minutes will be spent.
Ingredients:
- 3 to 4 tablespoons oil
- 3 Thai bird chilies or holland chilies (de-seeded if desired and thinly sliced)
- 3 shallots (thinly sliced)
- 5 cloves garlic (sliced)
- 1 pound ground chicken (450g)
- 2 teaspoons sugar (or honey)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1/3 cup low sodium chicken broth (or water)
- 1 bunch holy or Thai basil leaves
Instructions:
- In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.
- Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly.
- Add the basil, and stir-fry until wilted. Serve over rice.
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