Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Looking for recipe for Thai basil chicken the way "Big Bowl" restauran-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for recipe for Thai basil chicken the way "Big Bowl" restauran),it will help you,my kids.
son-in-law loved this dish, but Big Bowl moved out of Texas. Would love to make something close to it for his birthday. Thanks.
Answer:
Google "Big Bowl" find out if they are close and believe it or not some chef will share how they prepare their dish. Asking has worked for me on several occassions.
Chicken and Basil Stir-Fry
Serves 4; Prep time: 40 minutes; Total time: 40 minutes
1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut crosswise in half again)
1 tablespoon cornstarch
Coarse salt and ground pepper
6 teaspoons vegetable oil
1 small onion, halved and cut into 1/4-inch-thick wedges
2 bell peppers (red, green, or a mix), ribs and seeds removed, cut into 1/4-inch-wide strips
6 garlic cloves, minced
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 1/2 cups fresh Thai (see note, below) or other basil leaves, larger leaves torn in half
Cooked white rice, for serving (optional)
1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
2. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
3. To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
4. Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.
Per serving: (without rice): 295 calories; 9.4 grams fat; 41.2 grams protein; 10.7 grams carbohydrates; 1.7 grams fiber
Note: Thai basil: Often used in Thai cooking, this variety is also called holy basil. It has sharp-pointed leaves and tastes of mint, cinnamon, and licorice.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Looking for recipe for Thai basil chicken the way "Big Bowl" restauran-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for recipe for Thai basil chicken the way "Big Bowl" restauran),it will help you,my kids.
son-in-law loved this dish, but Big Bowl moved out of Texas. Would love to make something close to it for his birthday. Thanks.
Answer:
Google "Big Bowl" find out if they are close and believe it or not some chef will share how they prepare their dish. Asking has worked for me on several occassions.
Chicken and Basil Stir-Fry
Serves 4; Prep time: 40 minutes; Total time: 40 minutes
1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut crosswise in half again)
1 tablespoon cornstarch
Coarse salt and ground pepper
6 teaspoons vegetable oil
1 small onion, halved and cut into 1/4-inch-thick wedges
2 bell peppers (red, green, or a mix), ribs and seeds removed, cut into 1/4-inch-wide strips
6 garlic cloves, minced
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 1/2 cups fresh Thai (see note, below) or other basil leaves, larger leaves torn in half
Cooked white rice, for serving (optional)
1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
2. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
3. To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
4. Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.
Per serving: (without rice): 295 calories; 9.4 grams fat; 41.2 grams protein; 10.7 grams carbohydrates; 1.7 grams fiber
Note: Thai basil: Often used in Thai cooking, this variety is also called holy basil. It has sharp-pointed leaves and tastes of mint, cinnamon, and licorice.
correctness,It's Non-profit and only for informational purposes.
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