Thai Chicken Basil Stir Fry

  • Yield 4 servings


4 pieces chicken breast halves, boneless and skinless, cut into 1/4" x 1" pieces
2 tablespoons canola oil
1 teaspoon coarse salt
1/8 teaspoon ground black pepper
2 teaspoons fresh grated ginger
4 teaspoons finely minced fresh garlic
1 cup fresh green beans cut into 1” pieces
1 cup onion, diced
1/4 cup bamboo shoots, sliced thin
1 units jalapeno pepper, diced
1 cup basil, coarsely chopped (Thai basil if available)
1 cup Thai stir-fry sauce (recipe follows)<
Thai stir-fry sauce:
1-1/2 cup chicken broth
3 tablespoons oyster sauce
3 tablespoons Thai fish sauce
2 teaspoons honey
2 tablespoons shaoxing wine or dry sherry
1/2 teaspoon sesame oil
2 teaspoons wheat flour mixed with 4 tsp cold water to thicken


Stir fry sauce:<br>(Make sauce first)<br>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.  Once mixture reaches a good simmer, stir in the wheat flour water mix.  Simmer briefly, approximately 30 seconds to thicken lightly.

Chicken:<br>In large skillet over medium heat, heat canola oil.  Add the chicken, salt and pepper.  Cook, stirring lightly, until chicken is cooked on outside, about 1 minute.  Add ginger, garlic, green beans and onions.  Stir.  Cook for approximately one more minute.  Add stir fry sauce, bamboo shoots and jalapeno pepper pieces.  Stir.  Reduce to simmer.  Simmer until chicken is cooked and beans are crunchy tender, approximately 30 seconds to 1 minute.  Add basil and stir well to combine. 



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