Red bell peppers are the star vegetable in this stir-fry, a crisp, sweet counterpoint to the serrano chile heat. Use any vegetables you like, but keep it simple; one or two vegetables, plus the basil and chicken, are all you need.
this recipe sounds great on paper, but was somewhat 'meh' in actuality. we added Thai Chili sauce to the leftovers, which helped. but it is missing something, and we can't figure out what
I've made this several times. I've gotten a little looser in interpretation over time by adding more hoisin sauce, a little more H2O, honey in place of sugar, adding lite soy sauce, sesame oil, a little more fish sauce, fresh ginger, sesame seeds and scallions to top it off. I usually have jalapeños around so I use those. Either way you do it this recipe will be a hit with people who like Thai. It's such an easy recipe and doesn't require any marinating. If you have everything prepped, You can actually cook this right in front of your guests while you chat. I like to start making some rice at the same time. Winner, winner, easy tasty Thai dinner!
Fast weeknight meal, good recipe to throw extra veggies in that need to get used up. Nothing fancy, but who needs fancy after working all day! I might try with some sesame oil or ginger next time.
I used the whole serrano and it wasn't too spicy. I did remove the seeds so next time I'll leave them in for a little more heat. It would be easy to switch up the veggies and this would also be great with pork tenderloin. Will make again because it is so quick, easy, and versatile and DH liked it a lot.
...but not as delicious as CL's Spicy Basil Chicken stir-fry, which is similar.
Very quick to make and pretty good. the sauce was a little watery and it didn't have quite enough spice for us so we added a little hoisin and sambal oolek after the fact and it was just right. we'll make this again
We really enjoyed this, served with the unusual side of the cashew-scallion bulgur. You'd never see bulgur in SE Asia, but it was a tasty fusion touch. I cut the recipe in half (there are just two of us) but used a whole seranno pepper because we like hot foods. Whenever you sautee a hot pepper, you should never breath the vapors--that's true of any recipe. My only change besides that was to double the lime juice.
fast, simple and tasty. I served it with cashew rice.
It sounds like you aren't a fan of the bulgur anyway, but just fyi the version of the recipe posted on this website calls for 1 and 1/3 cups of chicken broth for the bulgur. I don't have a print subscription, so I'm not sure if it was published wrong in the magazine. http://www.myrecipes.com/recipe/cashew-green-onion-bulgur
Loved it! Just the flavor combination I have been trying to achieve in a chicken stir-fry. Stir frying the serrano chili was a painful experience. The fumes were approaching lethal. That being said, we really liked the heat of the chili; however, our son made this and his serrano chili must have been very mild because his results were not spicy.
We didn't have bulgar so used brown rice and it was very good.
First of all, I should have known from looking at the picture in my magazine that no one at Cooking Light ever made this (Basil leaves were whole and serrano chile was raw). We substituted a jalapeno pepper for the serrano because we were afraid the serrano would be too hot for us. Cooking the jalapeno was terrible, we are still coughing (30 minutes after cooking). The dish had a nice flavor and good heat but holy cow cooking it was terrible.As far as the bulgur, who developed the recipe? The manufacturer's package (Red Mill) indicates that you need 2 times as much water as bulgur but this mess had the cook add 1/3 cup of broth + 1 tablespoon of soy sauce to 3/4 cup of bulgur. There was no way that would work. We wound up adding 1 cup of water in order to have the bulgur cook correctly. I appreciate Cooking Light trying something other than rice but I think brown rice would have been the ticket. You could have still added the ginger, cashews and soy sauce to the brown rice.Assuming we do a variation of this in the future, we will do the following:1. Core and seed the pepper. Add at the very end of the stir fry, not at the beginning.2. Use brown rice versus bulgur. Bulgur is interesting, but perhaps another recipe (lamb anyone?).
We enjoyed it and will make again. I didn't think it was 'company' worthy.
Very authentic and flavorful and not too difficult. I substituted boneless, skinless chicken thigh and it was terrific. But I would add more heat next time. Oddly, it produced much less than the 6 cups indicated in the recipe.
This is a quick and easy meal. Great flavors, but will add more heat next time.
Highly recommend; spicy, sweet (but not too sweet) and goes well with the Cashew and Green Onion Bulgur.
