Thai Chicken and Mushroom with Basil
This year one of the things I am experimenting with gardening. Nothing fancy – herbs, a curry leaf plant and Thai basil. Perfect foil for Thai chicken. The Thai basil has blossomed in all its glory. My first soiree with the fresh and delicate fragrance is this simple stir fry.
My Thai Chicken and Mushroom Story
Thai chicken and mushroom with Basil is a spicy and fragrant creation that is perfect with a nice dose of jasmine rice.
Everything tossed into the trusty instant pot. and cooked it for about 2 minutes on high pressure. I did reduce the sauce a little, but, in retrospect probably that is probably not needed. Served with rice, the flavors are perfect for the snowy fragrant backdrop.
The Story of the Week
Not sure if a problem can be half solved. Despite all my anxiety, there is some glimmer of hope towards the end of the week. Not all is solved, but certainly partially done. This morning I woke up to a picture perfect early fall morning. Indeed, my favorite season is here! Nature is the magical artist, that does his work when no-one is looking. If you are in the east coast and peek out of your window, you will see the bits of orange and red dotting the trees.
It is currently a quite sort of evening in the house. Deepta is planning to do Science Research this year. She is currently scoring through loads of university websites, hoping to find a mentor who will guide her in this endeavor. She is one focused young lady! I truly hope that life works out well for her.
She was very happy about dinner today, mostly with the corn on the cob that I made her with fresh golden corn from the farmer’s market. We are also happy that Instant Indian is almost here.
This recipe meshes well with this Thai Jasmine rice with coconut and Thai Tomato Basil Rice.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube
A gorgeous saucy rendition of Thai chicken and mushrooms with basil.
Ingredients
- 2 tablespoons oil
- 1 tablespoon minced garlic
- 1 and 1/2 tablespoon minced ginger
- 1 pound of boneless skinless chicken thighs, cut into small pieces
- 1 teaspoon minced lemon grass or 2 tablespoons lime juice
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 and 1/2 cups of thick sliced mushrooms
- 1 cup chopped thai basil (note: in a pinch you can use sweet basil)
- Optional Jasmine rice to serve
Instructions
- Turn the instant pot onto saute mode. Add in the oil. After a minute, add in the ginger, garlic and lemon grass. Add the chicken and stir in for a minute.
- Add in chicken thighs, lemon grass, sriracha sauce, soy sauce, fish sauce, sugar and the mushrooms. Cook for a minute.
- Turn off the saute mode. Add 2 tablespoons of water to glaze and set on 2 minutes of pressure cooking. Do a release after 10 minutes. Remove the lid, if you wish you can turn on the saute mode to reduce the sauce.
- Stir in the basil and serve over the jasmine rice.