Heat a large skillet or wok over high heat. Add 2 tablespoons of vegetable oil to the skillet, and add the sliced chicken breasts. Leave the chicken to sear for 1-1 ½ minutes before giving it a toss. Season the chicken with a light sprinkle of salt, and remove the chicken from the skillet once cooked through.
Step by step. One: In a pestle and mortar, combine the garlic, ginger, honey, almond butter, sesame oil, chilli and fish sauce (a). Pound until smooth and set aside (b). Two: Heat the olive oil in a pan and cook the chicken until browned all over, about 5-7 minutes.
Thai basil chicken can be a very healthy dish given that it predominantly consists of protein from the meat and eggs, carbs from the rice, making it a well-balanced nutritious meal. A serving of Thai Basil Chicken is 310 calories, with 47 grams of protein, 9 grams of fat, and 9 grams of carbs. Jump to:
Instructions. Add all of the pad thai sauce in a food processor or blender. Blend until smooth. Set aside. Slice the chicken breasts against the grain into thin slices. Place the sliced chicken in a bowl and season with salt and pepper. Add 2 tbsp. arrowroot starch. Toss to coat all of the chicken evenly. I’ve simplified this recipe so it’s easy to make at home using leftover roast chicken, and even 70g or so of shredded meat picked off the carcass is enough to make a great pad thai.
Increase heat to medium-high. Add 3 tablespoons oil and chicken (with any juices). Cook, stirring, until cooked through, about 2 minutes. Stir in rehydrated dried shrimp and chile flakes and cook for 30 seconds. Stir in noodles and remaining fish sauce mixture.
Prepare rice noodles according to package directions. Meanwhile, heat the oil in a large pan over medium high heat. Add the chicken to the pan and season with salt and pepper to taste. Cook for 5-6 minutes, stirring occasionally, until chicken is browned and cooked through. Add the garlic to the pan and cook for 30 seconds.
