Kitchenwali

A repository of recipes.

Thai Basil Fried Rice with Chicken

November 25, 2021

Makes 6 servings

Amount	Ingredient
3 T	oyster sauce
3 T	fish sauce
1 tsp	sugar
12 oz	chicken breast, boneless, skinless, raw
42g	oil, neutral, divided
½ cup	onion, chopped
1 cup	bell pepper, red, chopped
½ cup	carrot, shredded
2	Serrano peppers, slit
1 T	garlic, minced
680g	rice, Jasmine, cooked
1 T	soy sauce, less sodium
½ cup	cilantro, chopped
¼ cup	Thai basil, fresh

Mix oyster sauce, fish sauce and sugar in small bowl; use half the mixture to marinate the chicken.
Prep the rest of the vegetables and ingredients (chop onion, bell pepper, slit Serranos)

In a large wok, heat HALF the oil until shimmering and add marinated chicken along with any marinade that’s settled in the bottom of the bowl (NOT the rest of the mixture which was set aside in step 1)
Saute chicken until mostly cooked through and no longer pink on the outside. Cut into a piece to see if it’s cooked. Remove from wok and set aside.
In the same wok, without cleaning, add the remaining oil and stir fry the onions, bell peppers, carrots, Serrano peppers and garlic to desired doneness.
Add rice and continue to stir fry.
Add marinade mixture set aside in step 1, plus soy sauce; stir to distribute sauce evenly.
Add chicken back to wok (with any accumulated juices), cilantro, and Thai basil; stir fry until chicken is cooked through.

Serve hot with sliced cucumbers and fresh lime wedges

Calories: 300 per serving (⅙th of recipe)

asian ○ better than takeout ○ calories calculated ○ chicken ○ meat ○ photo ○ quick ○ rice ○ stir-fry ○ thai

November 25, 2021

Recipe modified from Cookie + Kate.

Amount	Ingredients
2 T	oil
2 lbs	butternut squash (~1.5 squashes)
1	onion, yellow, medium
4 cloves	garlic
2-3 T	Thai red curry paste
2 tsp	coriander powder
1 tsp	cumin powder
¼ tsp	salt
⅛ tsp	red pepper flakes
1 T	lime juice, fresh
32 oz	vegetable broth
½ cup	coconut milk, full fat
handful	chopped cilantro, mostly leaves

slice squash in half lengthwise, scoop out seeds and spray cut side lightly with oil and roast in the oven (optional)

Temp: 450º F
Time: 1 hour

turn IP to saute mode and add oil, squash, onions, garlic, curry paste, coriander, cumin, salt, and red pepper flakes; cook for 8-10 minutes
add broth, close the lid and seal pot

Pressure: high
Time: 5 minutes
Release: 10 minute natural

use immersion blender to puree soup to desired consistency; taste for salt and curry paste, adjust as necessary
stir in lime juice, coconut milk, and chopped cilantro

in medium sized, heavy bottom pot, add oil, squash, onions, garlic, curry paste, coriander, cumin, salt, and red pepper flakes; cook for 8-10 minutes
add broth, bring to a boil, then reduce heat and simmer for 15-20 minutes
using immersion blender, puree soup to desired consistency; taste for salt and curry paste, adjust as necessary
stir in lime juice, coconut milk, and chopped cilantro

100g soup = 71 calories

roasting is an optional step, but increases flavor and makes peeling/chopping the hard butternut squash much easier
roasted squash pulp can be stored in the fridge for ~a week or so; freeze if storing longer
this soup freezes well; fresh cilantro and a hit of lime juice can help wake up the flavors a little bit when reheated from frozen

See the freezing guide for tips and information on freezer-safe food storage.