Thai Chicken with Basil

RECIPE

An abundance of whole basil leaves joins chicken and fiery red chiles for a quick, delicious,and decidedly spicy stir-fry. Holy basil is the most authentic choice, but any variety will do.

Yield
4

Ingredients
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons soy sauce
1 tablespoon water
1 1/2 teaspoons sugar
2 tablespoons cooking oil
1 large onion, cut into thin slices
3 fresh red chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon dried red-pepper flakes
3 cloves garlic, minced
1 1/2 cups lightly packed basil leaves

Preparation
1. In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the chiles and garlic; cook, stirring, 30 seconds longer.

2. Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes. Add the marinade and cook 30 seconds longer. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining 1/2 cup basil.

Wine Recommendation: Look for a rich but dry white wine, such as a pinot gris from the Alsace region in France.

Notes: Asian fish sauce is available at Asian markets and many supermarkets.

Thai cooking@home
by cooking lover

Spicy Thai Chicken Kabobs

RECIPE

Prep: 20 min., Chill: 8 hr., Soak: 30 min., Grill: 16 min. Stir up a superfast peanut sauce, and marinate the chicken before you head out for the day. The remaining ingredients can be quickly put together when you get home from work.

Yield
Makes 4 to 6 servings

Ingredients
1/2 cup creamy peanut butter
1/2 cup lite soy sauce
1/4 cup firmly packed light brown sugar
1 tablespoon lime zest
1 teaspoon dried crushed red pepper
1 1/2 pounds skinned and boned chicken breasts, cut into 1-inch pieces
8 (12-inch) wooden or metal skewers
1 bunch green onions, cut into 2-inch pieces
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
32 fresh snow peas
16 basil leaves

Preparation
1. Whisk together first 5 ingredients and 1/2 cup water in a large shallow dish or zip-top plastic freezer bag; reserve 3/4 cup. Add chicken to dish, turning to coat. Cover or seal, and chill 8 hours, turning occasionally.

2. Soak wooden skewers in water 30 minutes.

3. Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade. Thread chicken, onions, and next 4 ingredients alternately onto wooden skewers, leaving 1/4 inch between pieces.

4. Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 8 minutes on each side or until done. Remove from grill, and baste with reserved 3/4 cup marinade.

Spicy Thai Pork Kabobs: Substitute 1 (1.5-lb.) package pork tenderloin, trimmed, for chicken. Proceed with recipe as directed.

Thai cooking@home
by cooking lover

Thai Grilled Chicken with Cilantro Dipping Sauce

RECIPE

Yield
4

Ingredients
2 jalapeño peppers, seeds and ribs removed
4 cloves garlic, 2 smashed, 2 minced
1/2 cup lightly packed cilantro leaves and stems, plus 1 tablespoon chopped cilantro
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 tablespoon cooking oil
1 teaspoon Asian sesame oil
1/2 teaspoon salt
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
6 tablespoons rice-wine vinegar
1 tablespoon sugar
1/4 teaspoon dried red-pepper flakes
1 1/2 tablespoons water

Preparation
1. Light the grill or heat the broiler. In a blender or food processor, puree the jalapeños, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt. Put the chicken in a shallow dish and coat it with the cilantro puree.

2. Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer.

3. Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass or stainless-steel bowl and let cool. Add the minced garlic, the 1 tablespoon chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of the dipping sauce alongside.

Wine Recommendation: The rich, unctuous texture and pronounced fruity flavor of a dry gewürztraminer from France's Alsace region will provide a lovely contrast to these strong, spicy flavors.

Notes: Asian fish sauce is available at Asian markets and many supermarkets.

Thai cooking@home
by cooking lover

Thai Rice Noodles with Chicken

RECIPE

If shopping in an Asian grocery, look for pad thai noodles designated as "XL." At supermarkets, packages will be marked "wide." Check the noodles occasionally as they soak. Take a taste to see when they're ready; they'll be slightly chewy and not too soft.

Yield
4 servings

Ingredients
1/4 cup fresh lime juice, divided
2 (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes
8 ounces 1/2-inch-thick rice noodles
1 tablespoon brown sugar
1 tablespoon water
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons fresh chile paste with garlic (such as sambal oelek)
1/4 teaspoon salt, divided
4 teaspoons canola oil, divided
3 tablespoons thinly diagonally sliced green onions
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
1/2 cup torn fresh basil
1/4 cup very thinly sliced lemongrass (tough outer stalks removed)
1/4 cup very thinly vertically sliced shallots

Preparation
1. Combine 2 tablespoons juice and chicken in a bowl. Let stand 15 minutes.

2. Soak noodles in hot water 15 minutes or until somewhat soft but still slightly chewy. Drain well.

3. Combine remaining 2 tablespoons juice, sugar, and next 4 ingredients (through chile paste). Stir in 1/8 teaspoon salt.

4. Heat a large wok or skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Remove chicken from juice; discard juice. Add chicken to pan; stir-fry 4 minutes or until done. Transfer to large bowl; sprinkle with remaining 1/8 teaspoon salt. Add remaining 1 tablespoon oil to pan. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden and fragrant. Add noodles; cook 30 seconds, tossing well. Stir in sugar mixture. Add chicken; cook 30 seconds. Place 1 1/4 cups noodle mixture on each of 4 plates. Top each with 2 tablespoons basil, 1 tablespoon lemongrass, and 1 tablespoon shallots.

Nutritional Information
Calories:343
Fat:5.5g (sat 0.6g,mono 2.9g,poly 1.6g)
Protein:17.5g
Carbohydrate:54.4g
Fiber:0.7g
Cholesterol:34mg
Iron:2.1mg
Sodium:615mg
Calcium:36mg

Thai cooking@home
by cooking lover

Thai Shrimp and Chicken Soup

RECIPE

The minced ginger, minced garlic, mushrooms, and snow peas in this recipe require no preparation time at all. Find all those ingredients in your supermarket's produce department.

Yield
4 servings (serving size: about 2 cups)

Ingredients
3 cups fat-free, less-sodium chicken broth
1 cup bottled clam juice
1 tablespoon fish sauce
2 teaspoons bottled minced garlic
1 1/2 teaspoons bottled minced fresh ginger
3/4 teaspoon red curry paste
1 (8-ounce) package presliced mushrooms
1/2 pound peeled and deveined large shrimp
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 (3-ounce) package trimmed snow peas
1/4 cup fresh lime juice
2 tablespoons sugar
2 tablespoons (1/2-inch) sliced green onion tops
2 tablespoons chopped fresh cilantro
1 (13.5-ounce) can light coconut milk

Preparation
Combine the first 6 ingredients in a large Dutch oven, stirring with a whisk. Add mushrooms; bring to a boil. Reduce heat, and simmer 4 minutes. Add the shrimp, chicken, and snow peas; bring to a boil. Cover, reduce heat, and simmer 3 minutes.

Stir in lime juice and remaining ingredients. Cook 2 minutes or until thoroughly heated.

Nutritional Information
Calories:262 (24% from fat)
Fat:7.1g (sat 3.8g,mono 0.3g,poly 0.6g)
Protein:30g
Carbohydrate:18.3g
Fiber:1.8g
Cholesterol:121mg
Iron:3.3mg
Sodium:973mg
Calcium:64mg

Thai cooking@home
by cooking lover

Thai-Style Stir-Fried Chicken

Curry paste and coconut milk spice up a simple chicken and vegetable stir-fry. Once the ingredients are prepped, the cooking goes quickly, so have everything ready before you heat the pan.

Yield
4 servings (serving size: 1 cup chicken mixture, 1/4 cup of sprouts, and 1 tablespoon cilantro)

Ingredients
1/4 cup rice vinegar
2 tablespoons brown sugar
2 tablespoons fresh lime juice
2 teaspoons red curry paste
1/8 teaspoon crushed red pepper
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 1/2 tablespoons vegetable oil, divided
1 cup chopped onion
1 cup chopped carrot
1 (8-ounce) package presliced mushrooms
1/2 cup light coconut milk
1 tablespoon fish sauce
1/2 teaspoon salt
1 cup fresh bean sprouts
1/4 cup chopped fresh cilantro

Preparation
Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning once.

Remove chicken from the bag, reserving marinade. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; stir-fry 4 minutes. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil to pan. Add onion and carrot; stir-fry 2 minutes. Add mushrooms; stir-fry 3 minutes. Add reserved marinade, scraping pan to loosen browned bits. Add coconut milk and fish sauce; bring to a boil. Reduce heat, and simmer 1 minute. Stir in chicken and salt; cook 1 minute. Top with sprouts and cilantro.

Nutritional Information
Calories:271 (28% from fat)
Fat:8.4g (sat 2.2g,mono 1.6g,poly 3.4g)
Protein:29.7g
Carbohydrate:19.6g
Fiber:2.9g
Cholesterol:66mg
Iron:2.2mg
Sodium:767mg
Calcium:43mg

Thai cooking@home
by cooking lover