Thai Chicken Basil Stir-Fry Print Email

4 chicken breast halves, boneless and skinless, cut into 1/4" x 1" pieces
2 TBS canola oil
1 tsp coarse salt
1/8 tsp ground black pepper
2 tsp fresh grated ginger
4 tsp finely minced fresh garlic
1 cup fresh snap peas or blanched green beans
1 cup onion, diced
1 cup Thai stir-fry sauce (recipe follows)
1/4 cup bamboo shoots, sliced thin
1 jalapeno pepper, diced
1 cup basil, coarsely chopped (Thai basil if available)

Stir-fry sauce:
1 1/2 cups chicken broth
3 TBS oyster sauce
3 TBS Thai fish sauce
2 tsp honey
2 TBLS shaoxing wine (Chinese Rice Wine) or dry sherry
½ tsp sesame oil
2 tsp flour mixed with 4 tsp cold water to thicken

Stir fry sauce: (Make sauce first) In medium sized pan over medium-hot heat, stir together chicken broth, oyster sauce, Thai fish sauce, honey, shaoxing wine (or dry sherry) and sesame oil. Heat to a simmer for several minutes to marry. Temper / whisk-in the flour slurry and simmer to lightly thicken.

Chicken: In large skillet over medium heat, heat canola oil. Add the chicken, salt and pepper. Cook, stirring lightly, until chicken is seared on the outside and changes color – remove and reserve.

Add ginger, garlic, green beans and onions to pan and stir-fry for approximately one minute. Add stir-fry sauce, bamboo shoots and jalapeno pepper pieces. Bring to a boil, reduce to simmer and cook until the veggies are crisp-tender. Toss in the chicken and stir-fry a minute or two longer, toss in basil and serve. Serves 4

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