You are here: Home » Recipes » Thai Chicken Basil Stir Fry Thai Chicken Basil Stir Fry Yield 4 servings PrintEmail Ingredients 4 pieces chicken breast halves, boneless and skinless, cut into 1/4" x 1" pieces2 tablespoons canola oil1 teaspoon coarse salt1/8 teaspoon ground black pepper2 teaspoons fresh grated ginger4 teaspoons finely minced fresh garlic1 cup fresh green beans cut into 1” pieces1 cup onion, diced1/4 cup bamboo shoots, sliced thin1 units jalapeno pepper, diced1 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 broth3 tablespoons oyster sauce3 tablespoons Thai fish sauce2 teaspoons honey2 tablespoons shaoxing wine or dry sherry1/2 teaspoon sesame oil2 teaspoons wheat flour mixed with 4 tsp cold water to thicken Instructions 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.