Karen's Thai Basil Mince Chicken Stir- Fry
A Stir-Fry with True Restaurant Quality Flavor! A redux of the Thai dish Pad Krakow Gai - with extra vegetables and totally Gluten Free. Comforting, savory, aromatic, and garlicky - can be as spicy as you like!!
Servings: 4 servings
Equipment
- 1 14" cast iron skillet
Ingredients
- 1 pound chicken tenderloins* white tendon removed
The Stir-Fry:
- 2 1/2 tablespoons neutral oil divined; such as expeller pressed safflower oil
- 1 teaspoon neutral oil
- 1 1/2 cups shiitake mushrooms cleaned; 1/3" dice
- 1 cup green & wax beans trimmed, cut 1/2" lengths
- 3/4 cup shallots peeled, 1/3"dice
- 1 1/2 tablespoon fresh garlic peeled, minced
- 2 teaspoons hot red chiles minced; Thai chiles* or similar
- 3 tablespoons Hoisin sauce Use my recipe or San-J gluten free Hoisin* (lower sodium)
- 2 teaspoons tamari sauce (gluten free)
- 2 teaspoons coconut palm sugar
- 3 tablespoons filtered water
- 1 cup Thai basil leaves cleaned, dried; packed
Rice Noodles:
- 4 ounces dry vermicelli rice noodles or your favorite rice noodle; cooked
Instructions
Cook Rice Noodles:
- Soak the rice noodles in boiling water, covered for 3 minutes; drain refresh under cold water, set aside.
Chicken:
- Clean and dry the tenderloins, remove the white tendon with a small sharp knife. Mince the chicken to 1/4" pieces; place in a bowl to hold. Set aside.
Stir-Fry
- Heat a large 14 inch skillet or wok ( I use my cast iron one) with 1 tablespoon of oil over medium-high heat. When hot add the mushrooms, stir-frying until they are golden, about 3 minutes; remove to a plate.Add 1 teaspoon of oil, when hot add the beans and stir-fry over medium- high heat until the have colored a little and are still tender crisp, about 2 minutes, add to the mushrooms.
- To the pan, add 1 1/2 tablespoons of oil, set heat to medium. Add all the chicken and shallots and quickly stir up. Stir-fry until the chicken is very golden around the edges, about 4 minutes (will not be fully cooked.)
- Add garlic, hot chilis, tamari sauce, sugar, water and the mushrooms & green beans. Stir all together - reducing the heat to low. Stir-fry 2 minutes to mingle the flavors and cook the chicken throughly.
- Add the basil leaves and cook over low heat until they wilt, about 2 minutes. (Basil will darken if cooked for a lengthy time.)
- To serve add a nest of rice noodles on individual plates, or a large platter. Top with the Chicken- Basil Stir-Fry and serve! Add a lime wedge of you like.
Notes
*Chicken tenderloins are quite tender compared to other parts of the bird. (The small under fillet of a chicken breast.) Easily found in Supermarkets.
Thai Chiles: They are very hot! Taste before adding. Use the type of hot chiles you like. Little bird’s eye chillies are traditional. I used red cayenne; heat between Serrano and Thai Chile.
Vermicelli Rice Noodles: are available dried in many supermarkets and Asian grocery stores. Soak in boiling water as package directs and drain. I used 4 ounces for four portions.
San-J Gluten Free Hoisin Sauce has about 1/3 less sodium than other brands with clean ingredients.
Nutrition
Calories: 390kcal | Carbohydrates: 39g | Protein: 29g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 455mg | Potassium: 941mg | Fiber: 5g | Sugar: 10g | Vitamin A: 572IU | Vitamin C: 16mg | Calcium: 57mg | Iron: 2mg