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Best Spicy Basil Recipes

Best Spicy Basil Recipes


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Top Rated Spicy Basil Recipes

According to 9 Restaurant mixologist Gennarose, this cocktail with a Sriracha kick can be enjoyed year-round: the spice makes it warming for winter, while the champagne adds a refreshing touch for summer.

4.25


Recipe Summary

  • 4 teaspoons oyster sauce
  • 2 teaspoons soy sauce
  • 1 tablespoon sugar
  • 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • Kosher salt
  • 4 tablespoons safflower oil
  • 1 cup thinly sliced shallots (from 3 medium)
  • 3 tablespoons minced garlic (from 5 to 6 cloves)
  • 2 tablespoons minced serrano or Thai chile
  • 2 cups loosely packed fresh basil leaves, plus more for serving
  • Cooked jasmine rice and lime wedges, for serving

Stir together oyster sauce, soy sauce, and sugar. Season chicken with salt pat dry. Heat a large skillet or wok over high swirl in 2 tablespoons oil. Add half of chicken and cook, undisturbed, until browned on bottom, about 3 minutes. Transfer to a plate repeat with remaining 2 tablespoons oil and chicken, leaving second batch in skillet.

Return first batch of chicken to skillet along with shallots, garlic, and chile. Cook, stirring constantly, until fragrant and chicken is cooked through, 1 to 2 minutes. Stir in oyster-sauce mixture, then basil. Remove from heat continue stirring until basil just wilts and sauce coats chicken. Serve immediately with rice, lime wedges, and basil leaves.


  • 1 cup cucumber, diced
  • 1 (14 oz) bag coleslaw mix
  • 1 (10 oz) bag shredded purple cabbage
  • 1-2 jalapeno, seeds removed and finely chopped
  • 1/4 cup thai basil, chopped
  • 1/2 red onion, finely chopped
  • 3/4 cup cilantro, chopped
  • 1/4 cup sesame oil
  • 2 large oranges, juiced
  • 1 lime, juiced and zested
  • 1/2 lemon, juiced
  • 1 tbsp soy sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp sesame seeds
  1. In a large bowl, combine cucumber through cilantro.
  2. In a small bowl, whisk together sesame oil through salt, until well combined.
  3. Pour dressing over slaw mixture and toss until salad is well coated.
  4. Sprinkle salad with sesame seeds.

Reviews ( 67 )

This was not at all tasty. Maybe the smell of fish sauce overpowers the taste. I doubled the sauce but it was not that spicy nor flavorful and the rice was the worst ever. I am so surprised at the good reviews. We eat Asian food several times a week but this will not be a recipe I keep

This dish definitely needed more spice. Next time will double or triple the amount of chile paste with garlic. And do serve it with the recommended side dishes. This makes a great meal with lots of flavor and textures.

Outstanding. I added a little mushroom for B and D vitamins. It was so delicious. Def making it again.

This has become a bit of a staple at our house, as i always have the ingredients on hand and can whip this up without the recipe at this point. I always add some dried peppers and let them soak in the sauce before cooking. I usually double the sauce and serve over rice. adding veg works well too.

Made this tonight. Followed suggestions and used honey instead of sugar, and doubled sauce. Everyone loved it! I will make this again!

Loved this recipe, substituted honey for the sugar and it worked out great. The family is asking me to make again.

I followed the recipe pretty closely. Since there are just 2 of us, i used enough chicken thighs for two, but made the full recipe for the sauce. Used my cast iron skillet, and instead of buying a large bottle of fish sauce (the only size I could find), I saw that the ingredients were basically anchovy paste and water, so I made my own fish sauce. We're watching our carbs, so I skipped the rice and sautéed okra for the side . I'll definitely make this again. It was sooooo good!

Based on previous reviews, I doubled the sauce and that worked great. It left enough sauce to get soaked up by the rice (I just made plain basmati rice). I didn't measure out some of the ingredients and ended up making the sauce a bit too salty, but it was still really good and had a great kick of spicy-hot.

A great recipe! As suggested by other reviewers I tripled the sauce, added vegies (sugar snap peas, water chestnuts, yellow, orange and red peppers). It was delicious. I added more hot sauce since we love heat. A keeper!

Really enjoyed this recipe. I made it with mushrooms and snow peas, since that's what I had around. I'm assuming the nutritional info does not include the rice is that correct?

I have made this 4 or 5 times at least, and we always look forward to it. I make it as the recipe states with no substitutions. It is spicy, and so good! Hubby loves it too. Great with brown rice, and the Sauteed Snow Peas and Peppers are really awesome with this or on their own, though I usually sub Sugar Snap Peas as they are easier to find for me. A great dinner that's pretty easy!

What a winner! Had Thai basil from our garden and added some sriracha for extra zip. Any veggies that can be stir fried are good additions especially for a splash of color.. will make again.

This was easy and delicious. I doubled the sauce and added more samba loveless because we like it spicy. Will definitely make this again.

I substituted tofu since we don't eat meat and it worked well.

This entire meal is delicious and very quick and easy to make. I'd serve it to company, or it can be a quick weeknight meal.

This is a great dish that lends itself to additions. I had extra chicken and added broccoli and orange peppers in the last 5-6 minutes of cooking. I doubled the sauce to accommodate the extra food and it was fantastic! Served it over the rice recipe, which I thought was good on its own, and fantastic with the basil chicken. Not a fan of the 'instant' brown rice so I used jasmine. I had all the sauce ingredients on hand and highly recommend investing in fish sauce as it just cannot be duplicated. It gives the dish true Thai flavor.

very good! house smelled great as well ! used boneless breasts. doubled the sauce if not tripled ….thought i had too much fish sauce but it was really ok. used the honey and no extra salt like others had mentioned. used the whole package of basil. made a stir fry with multiple veggies and jasmine rice. will make again.

if you're able to get it, thai basil would be a better substitute.

My only complaint was that it didn't make enough! Everyone in my family loved this recipe!

Quick, easy, and delicious. I served it with the snap pea recipe and jasmine rice. Everyone loved it. Chopped peanuts would make a good garnish.

A nice dish. Added snow peas and mixed in chicken breast meat. Will use all breast meat next time.

I used more oil than was called for (probably about 2 TBSP) and replaced the sugar with a squirt of honey. This was a wonderful recipe!! Served it with jasmine rice and stir-fried veggies (carrots, broccoli, green onions, mushrooms, green beans). Loved it!

Made the suggested sesame rice (used basmati brown rice) and snow peas with peppers my mouth was watering with anticipation as I prepared everything sat down to eat and my mouth was not disappointed great combination of flavors, great meal.

I made this along with the suggested sides of sesame rice and snow peas & peppers. I thought the entire meal was excellent. However, the sauce for the chicken really made the meal. This was incredibly easy to prepare (if a little pan/dish intensive - especially if you like to assemble all the components of a recipe before putting it into practice). Thank goodness for a dishwasher! Anyway, this will definitely be something that gets thrown together for company. It borders on restaurant quality and I'd imagine, with some repetition and personal taste tweaking it'll be there in a heartbeat!

So easy to prepare & the sauce was delicious! Will definitely make again.

My husband and I LOVED this chicken. Made it last week, and making it again this week. I tripled the sauce (maybe could of even quadrupled it) and added some red pepper flakes because the chile paste I had wasn't that spicy. Served with jasmine rice and sauteed zucchini and garlic with soy sauce. SO GOOD! Kinda tastes like a spicier version of kung pao chicken to me.

This was really good considering there was not much to preparing it. I will definitely make this again. I might add sliced water chestnuts like my daughter suggested. I liked the sugar peas & red bells with this, too. Brown rice is perfect with this but it always takes so long for brown rice to cook! I did not like the lime flavor, though nor how 'wet' it made the rice.

This recipe was very good with the following revisions: I used chicken breasts instead of thighs, used Chile garlic sauce, 1 jalapeno pepper and light Coconut Milk and Cilantro. After adding the fish mixture to pan, I felt it needed something so I added the light coconut milk and it was outstanding. I served it over Trader Joes Jasmine rice

Very tasty, added some red peppers to the mix for extra vegetables. WIll make again

It's tasty, but salty, so no extra seasoning needed. The sauce really disappears, so if you want a little extra like the picture, I think you'd need to double the recipe (that's what I plan for next time). I think it would be delicious with tofu or pork, and I think I will add snow peas and other veg in for a one-dish meal.

I'm not sure I can add anything new to the other comments below, except to say that next time I might top the plated chicken with sliced scallions, chopped cashews or toasted pine nuts for some crunch and variety. Chicken thighs are very flavorful and juicy, and the whole recipe pairs very well with snow peas and sugar snaps seasoned with toasted sesame oil. As written, this isn't spicy so consider adding red pepper flakes if that's what you're looking for. I will be making this again the entire family was happy with it and it's fairly simple to make.

Just made it today. I highly recommend this recipe. Easy & Flavorful! I did make some adjustments. I used boneless, skinless chicken tenderloins instead of the thigh meat (I used what I had in the fridge). Also I added some sesame oil in with the canola oil and some fresh ground ginger. I believe the ginger gave it a boost of flavor. Will I make this again? You Betcha!

These look so delicious,I saved these on my favorites, and I can't wait to try them!

This was very yummy! I doubled all the sauce ingredients and added a pound of steamed string beans right before I added the basil. Stirred to coat and mix all the ingredients!

This is amazing! I double sauce and cook with boneless, skinless chicken breast. I use Costco chicken, 1 individual pack that has 2 large breasts. Freeze breasts for 5 min or so then slice into chunks. Do not over cook breasts. 5 min total depending on how thick you cut them. I've made this several times

My husband made this one for us (very thankful for the myrecipes.com program that allows him to get online, look up our recipes for the week and start cooking when I'm unavailable). The whole family loved this, including a two-yr-old and picky 5-yr-old. I'm sorry to say that I don't know what alterations I can report (other than using bnls/sknl breast instead of thighs) b/c my husband said the computer went dead so he had to wing it at the end, and doesn't remember what changes he made. We served with white rice and had no complaints of it being too spicy from our kids.

Pretty good, but definitely you need to double or triple the sauce.

This was a really tasty, but we basically tripled the amount of liquids because we prefer saucier mains. Also, we bulked up the greens.

Delicious! So easy and so good! Will definitely make again.

Quick and easy to make. I followed the recipe as written, except i doule the sauce as my husband is a fan of sauce. I thought it was pretty spicy but the husband thought it was perfect and asked for it to be added to our regular meals.

We love this dish and make it exactly as written.

This was pretty good (if pretty standard, as others have mentioned). I doubled the sauce and threw in a spoonful of hoisin to make it more interesting, and stir-fried some zucchini and orange bell pepper and threw it all together. Served it over jasmine rice. It was a healthy, filling meal for a weeknight.

So quick and easy! Made with the Sauteed snow peas and peppers and brown rice with sesame. All paired well together. Really loved the flavor. Will be making again!

Both my husband and I thought this dish was delicious! Very easy to make, and tasted great the next day for lunch as well. I was a little hesitant about the spice, so I didn't use the full amount of chili sauce, but next time I think I'd add even more than the recommended amount as it didn't have any kick (but was still tasty!). Might follow another reviewer's suggestion of adding red chili paste to the dish as well. Very easy + very tasty= will make again!

Pretty basic stir fry, but tasty. Used green beans that I had parboiled first and added when I was just about ready to serve. Made a little more sauce, as I know my husband would drown it in soy sauce if I didn't. We enjoy siracha, so added more at table. Served with white rice cooked with homemade chicken broth. Nice light dinner and on the table fairly quickly. Basil made a nice addition and I'm looking forward to my either my purple or my thai basil growing sufficiently this summer to use next time.

First of all I modified this recipe a tad to fit the ingredients I had on hand. I used chicken tenderloins not thighs, and 1/4 tsp red curry paste and 2 pinches red pepper flakes instead of the chili paste. The result was a spicy chicken dish that was delicious! I love finding fast and easy sauces to perk up plain old chicken and this recipe did the trick. Would highly recommend and will definitely try again! Put chicken over brown and wild rice, but next time might try over cous cous.

Loved this recipe!! Made it over wild rice! Amazing! Used thin chicken breasts, and doubled the sauce based on other reviews. I like my rice drenched in sauce. Easy to make, and definatley a staple!

Very tasty! I did not think this dish was very spicy. I might add more chili sauce next time. Mine came out quite salty. Did I do something wrong? Either way, I'll be making it again.

Packs a lot of authentic Asian flavor. The brown rice accompaniment didn't go over so well due to the fact that it was minute rice. Snow peas weren't too bad.

super easy and restaurant-delicious without the msg and extra fat. sooo good and fast.

I doubled the sauce and used four BLSL chicken breasts instead of thighs. I kept everything else the same and served over white rice with the juice of one lime and a tablespoon of toasted sesame seeds. I served this alongside the Sauteed Snow Peas and Red Peppers, but next time I think I'll mix the veggies in with the chicken and sauce. I will make this again--tastes like a dish I like from Pei Wei!

Loved the simple recipe. Boyfriend, who is Vietnamese, said it is similar to one of their traditional dishes. It was a great meal served with brown rice and the sauteed snow peas.

This recipe was so easy! Served over the sauteed snow peas and peppers. The slightly sweet sauce went well with the bitterness of the snow peas. Will definitely make again.

This was delicious, and super quick! Thursday nights I have a very limited window to make dinner, and this was a perfect recipe for a worknight meal. I did use the fish sauce, but did not add the spice because I made it for my kids. My little ones raved about it, and my husband loved it as well. This will definitely make it into my recipe book! I served it with brown rice and the garlicky asparagus from the same issue. (Meant to make the sesame brown rice but couldn't find my sesame seeds and realized I didn't have enough lime juice. ) I also halved the chicken but kept the same amount of sauce.


Tomato and basil clafoutis

A savoury take on a classic French dessert. Try using grated parmesan or pecorino in place of mozzarella, if you like.
Megan Fleiner, passportsandpancakes.com

Serves 4 as a starter
1 kg cherry tomatoes
Olive oil
Salt and black pepper
30g butter
3 eggs
225ml milk
100g flour
30g basil, chopped
80g mozzarella, grated
Toasted baguette slices, to serve
Green salad leaves, to serve

1 Preheat oven to 200C/400F/gas mark 6. Toss the tomatoes with a little olive oil, then season with salt and pepper. Roast for 30 minutes and set aside.

2 Turn oven down to 180C/350F/gas mark 4. In a heavy-based ovenproof frying pan or roasting tin, melt the butter in the oven.

3 In a large bowl, whisk together the eggs and milk. Next, whisk in the flour with a generous pinch of salt and pepper. Stir in the basil and cheese, then pour into the pan. Add the tomatoes to the top of the "custard" mixture, then bake for 40 minutes, or until set.

4 Serve with toasted baguette slices and a green salad.


The Best Thai Spicy Basil Chicken Stir-Fry

If you like spicy dishes then you are going to LOVE this healthy Thai Spicy Basil Chicken Stir-Fry recipe. The dish is full of veggies and can be prepared in one skillet. Serve with some rice and it&rsquos a great Thai dinner for 4-6 hungry folks.

This recipe came about because my husband absolutely loves spicy Thai dishes, but where we live there is only one Thai restaurant, and the spicy dish he tried there was not spicy enough. I found a spicy shrimp recipe in a magazine and made some modifications to suit our tastes and voilà! Thai Spicy Basil Chicken Stir-Fry.

It does take a little bit of time to get all of the vegetables prepped, but once the prep work is done, the rest goes by fast.

We julienne a red and green bell pepper and also cut an onion into slices roughly 1-2 inches long.

For added texture, we slice a couple of peeled carrots on the diagonal. There are times that I will use pre-sliced carrot slices for convenience. There is nothing wrong with taking a few shortcuts here and there.

For heat, we use sliced jalapeños and serrano chiles, leaving the seeds in. For less heat, you can remove the seeds.

You can&rsquot have Thai Spicy Basil Chicken Stir-Fry without basil. I find it sometimes easier to buy one of the organic whole plants at the grocery store because it takes about a cup of basil in this recipe. I wash the leaves and roll them up and then slice them thin. (This is called chiffonade.)

Once all of the prep work is done, it&rsquos time to get cooking! We like to serve this over a bed of jasmine rice.

How To Make Thai Spicy Basil Chicken Stir-Fry

For this delicious chicken dinner recipe, you need the following ingredients:

  • 1 pound boneless, skinless chicken breasts, thinly cut on the bias
  • 2-3 Tbsp sesame oil
  • 1 cup chicken broth
  • ¼ cup hoisin sauce
  • 2 Tbsp low-sodium soy sauce
  • 2 Tbsp fish sauce
  • 2 Tbsp brown sugar
  • 2 Tbsp cornstarch
  • 2-3 Tbsp sesame oil
  • 1 cup sliced onions
  • 2-3 carrots, thinly sliced on the bias
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced green bell peppers
  • 1 can sliced water chestnuts
  • 1 cup quartered button mushrooms
  • 1 Tbsp minced fresh garlic, optional
  • 2 thinly sliced serrano chiles
  • 2 jalapeños, sliced
  • ½ &ndash 1 cup packed fresh basil leaves, sliced into thin ribbons

Once you have everything prepped, you begin by cooking the chicken in sesame oil until it is no longer pink. Remove it to a plate and set it aside.

Next, whisk together the chicken broth, hoisin sauce, soy sauce, fish sauce, brown sugar, and cornstarch. Set aside the mixture.

Now, heat the oil in a wok or large skillet over high. Add onions and carrots and stir-fry for 1-2 minutes. Add bell peppers, water chestnuts, and mushrooms and stir-fry for another 1-2 minutes.

Add the cooked chicken, garlic, jalapeños, and serrano pepper and cook for 2-3 minutes. Stir in the broth mixture and simmer until thickened, about 1-2 minutes.

Finally, stir in the basil and heat until it has wilted (about a minute). Serve with rice to round out the meal.


Yield: 4 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

A 30-minute meal with less than 400 calories per serving? YES AND YES. It’s so quick to whip up, budget-friendly, and SO GOOD!

Ingredients:

  • 1 cup jasmine rice
  • 1/2 cup chicken stock
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 1/2 tablespoons light brown sugar
  • 1 1/2 tablespoons unseasoned rice vinegar
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 1 red Thai chili pepper, thinly sliced
  • 1 1/4 pounds ground chicken breast
  • 1 1/2 cups packed fresh basil leaves

Directions:

  1. Cook rice according to package instructions set aside.
  2. In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar and vinegar set aside.
  3. Heat vegetable oil in a large skillet over medium heat. Add garlic, shallots and chili pepper. Cook, stirring frequently, until fragrant, about 1-2 minutes.
  4. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks drain excess fat.
  5. Stir in stock mixture and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes. Stir in basil until just wilted, about 30 seconds.
  6. Divide rice into bowls. Top with chicken mixture.*
  7. Serve immediately.

Notes:

*Refrigerate for up to 3-4 days. The bowls can be reheated in the microwave in 30-second intervals until heated through.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


Related Video

Oh, Dear. This experienced cook either failed miserably or my taste buds are markedly different. Could it have been because I used toasted pine nuts? Or because I added sausage? Whatever happened, it was a direct trip from stovetop to garbage disposal after two taste tests with 4 thoumbs down.

This was so good! The pine nuts and the fennel make a subtle, yet amazing difference. The sauce came out almost creamy. I followed the recipe exactly, and it was quick and easy. I think some sauteed shrimp would be great on top of this dish.

We absolutely loved this recipe. It was so easy and is definitely the best home-made marinara recipe I have ever made. We doubled the garlic, but everything else stayed the same.

Delicious! My friend thought I had added cheese to this sauce to make it so creamy.

This is a great, versatile sauce. I served it over Polenta and it was delicious. Great, quick polenta recipe here: http://video.about.com/italianfood/Polenta- Recipe.htm I didn't have a blender on hand and it worked anyway. I used red wine instead of white and doubled the red pepper.

I added 2/3 c Burgundy, upped garlic to 6 cloves and did add a good bit more red pepper flakes with salt and pepper to taste. I've been trying to find a truly wonderful sauce for my pasta. six year search. My husband loved this and wants to know that I can repeat it. Simmered for about 30 minutes, it was delicious.


The Best Homemade Pesto Pasta Recipe

Basil pesto is positively the star of this otherwise simple chicken pasta dish.

I mean, aren’t pasta dishes with chicken a pretty common combination for any busy household? There are so many ways to jazz up these staples with great flavors and textures, but adding homemade pesto is probably my favorite. I just love the light, zesty, familiar yet still exciting taste of a perfect Basil Pesto Chicken Pasta!

Not only is this a great recipe for summer because it includes seasonal ingredients, but chicken pasta with pesto is also actually meant to be served at room temperature or cold. It’s so wonderfully refreshing and filling, without being too heavy.


Peach Salad

Organic or not, those were the best peaches I’ve ever purchased. There’s a reason why the South is famous for them. I often look for my new found friend, when I’m driving down a country road this time of year. I hope he’s still around.

In the summer, when the produce is so fresh, I find it hard not to want to eat everything raw and unadulterated.

Most days I stick with dishes like Fresh Peach Salad with Basil. An easy to make side dish that is healthy and refreshing.

Fresh Peach and Basil Salad is a wonderfully simple addition to any summertime meal!


Best Spicy Basil Recipes - Recipes

Basil can do more than freshen up a pizza or add peppery depth to Thai curries. It's also a star player in bright, herbal cocktails, bringing a touch of greenery to rum slushies and fruity vodka sippers. Thai and Italian basil varieties complement flavors in different ways, but both shine when muddled, shaken or infused into these drinks.

This basil-heavy summertime sipper shows off the herb’s amiable pairing with easy warm weather flavors like watermelon. The lightly sweet basil gets shaken with the juice, honey and lime for a drink so light and joyful it hardly needs booze to inspire good spirits (although it is extraordinary with cachaça or rhum agricole).


Watch the video: Κλασικό πέστο βασιλικού. Γαστρονόμος (May 2022).