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Home > Recipes
Recipes from Pilgrim's Kitchen
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Thai Chicken Basil Stir Fry
Thai Chicken Basil Stir Fry
National Chicken Council
Ingredients:
4 chicken breast halves, boneless and skinless, cut into 1/4" x 1" pieces
2 TBL 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 green beans cut into 1” pieces
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 TBLS oyster sauce
3 TBLS Thai fish sauce
2 tsp honey
2 TBLS shaoxing wine or dry sherry
½ tsp sesame oil
2 tsp wheat flour mixed with 4 tsp cold water to thicken
Directions:
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. Once mixture reaches a good simmer, stir in the wheat flour water mix. Simmer briefly, approximately 30 seconds to thicken lightly.
Chicken:
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.
Serves 4
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