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…
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Cooking tools:
- Cast iron skillet
- Wok
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Plate
- Serving platter
- Colander
- Spoon
- Spatula
- Saucepan
- Kettle
Ingredients
- ▢ 1 pound chicken tenderloins* , white tendon removed
- ▢ 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
- ▢ 4 ounces dry vermicelli rice noodles , or your favorite rice noodle; cooked
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