Thai Chicken Basil Stir Fry
- Yield: 4 servings
Ingredients
- 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
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.
