Thai Chicken Basil Stir Fry

  • Yield: 4 servings


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