Slow Cooker Thai Basil Chicken Recipe

Slow Cooker Thai basil chicken recipe. Boneless and skinless chicken breasts or thighs with vegetables and spices cooked in a slow cooker.

You can prepare Fried Thai Basil Chicken Recipe:

Fried Thai Basil Chicken Recipe

This easy and delicious Thai basil chicken recipe takes just 3 minutes to prepare and 7 minutes to cook.

Makes 4 servings

Ingredients: 4 tablespoons (60 ml) vegetable oil, 3chilies, seeded and thinly sliced, 3 shallots, washed and thinly sliced, 1 pound (480 g) ground chicken, 2 teaspoons (10 ml) clear honey, 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) fish sauce, 1/3 cup (80 ml) low-sodium fat-free chicken broth, 1 bunch Thai basil leaves

Instructions (How to prepare Thai Basil Chicken Recipe): In a large wok, heat vegetable oil over high heat. Add chilies, shallots, and garlic. Cook, stirring occasionally, for 1-2 minutes.

Stir in ground chicken and continue cooking for a further 2 minutes, breaking up ground chicken into small bits.

Stir in the honey, soy, and fish sauces. Stir-fry for another minute, then deglaze the pan, pouring in chicken broth. Stir in Thai basil leaves and continue cooking until basil is wilted.

Turn off the heat. Remove the chicken mixture from the wok and transfer it to serving plates. Serve the Thai basil chicken recipe over the cooked rice.

For Authentic Thai Basil Chicken Recipe:

Ingredients: For the Egg: 1 large egg, 2 tablespoons (30 ml) cooking oil, For Thai Basil Chicken Recipe: 1 large boneless and skinless chicken breast, cubed, 5 cloves garlic, peeled and minced, 4 Thai chilies, seeded and minced, 1 tablespoon (cooking oil), 1 teaspoon (5 ml) oyster sauce, 1/2 teaspoon (3 ml) light soy sauce, 1 splash dark soy sauce, 1/2 teaspoon (3 ml) granulated sugar, 1 handful of Thai basil leaves

Instructions: In a wok, heat cooking oil over medium-high heat. Drop the egg into the hot oil. Sizzle and bubble up, splashing hot oil onto the top of the egg. Remove the cooked egg from the oil and transfer to a medium bowl.

Preheat the wok on high heat, then add about 1 tablespoon of cooking oil to the pan. Add minced garlic and Thai chilies. Cook, stirring, for about 20 seconds. Stir in cubed chicken and continue cooking and stirring until chicken is cooked through, for about 2-3 minutes.

Stir in  1 teaspoon (5 ml)  oyster sauce, ½ teaspoon (3 ml) light soy sauce, ½ teaspoon (3 ml) sugar, and the dark soy sauce. Fry, stirring, for a further 30 seconds.

Take a handful of Thai basil leaves, add to the wok, and toss with the chicken mixture, then turn off the heat and remove the wok from the heat.

Transfer Thai basil chicken to serving plates. Serve hot.

Slow Cooker Thai Basil Chicken Recipe

You may also like Slow Cooker Thai Chicken Thighs or Slow Cooker Thai Turkey Meatballs

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 medium yellow onion, peeled and finely chopped
• 4 cloves garlic, peeled and minced
• 1 teaspoon herbes de Provence
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (125 ml) dry white wine
• 1 cup (250 ml) chicken broth
• 14 oz ( can diced tomatoes, undrained
• 14 oz (435 ml) can artichoke hearts, drained, rinsed, and quartered
• 3 pounds |(44 kg) boneless and skinless chicken breasts, cut into pieces
• 2 large bell peppers, seeded and chopped
• 1/2 cup finely chopped fresh basil leaves
• cooked irce

Method