THAI
CHICKEN BASIL STIR FRY
Ingredients:
4 chicken breast halves, boneless and
skinless, cut into ¼" x 1" slices
2 TBL canola oil
1 tsp kosher salt
1/8 tsp ground black pepper
2 tsp. fresh grated ginger
4 tsp. finely minced fresh garlic
1 cup fresh green beans (such as
haricot
vert) cut into 1" pieces
1 cup onion, diced
1 cup Thai stir fry sauce (recipe
follows)
¼ cup bamboo shoots, sliced thin
1 jalapeno pepper, diced
1 cup basil, coarsely chopped, Thai
basil
if available
Directions:
In large skillet over medium heat, warm 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.
STIR FRY SAUCE
Ingredients:
1
½ cups chicken broth
3 TBL oyster sauce
3 TBL Thai fish sauce
2 tsp honey
2 TBL shaoxing wine or sherry, such as
Dry
Sac
½ tsp sesame oil
2 tsp wheat flour mixed with 4 tsp
cold
water to thicken
Directions:
In medium sized pan over medium-hot heat, stir
together chicken broth,
oyster sauce, Thai fish sauce, honey, shaoxing
wine 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 lightly
thicken.
Nutritional Information:
246
calories; 9 g fat; 1 gram saturated fat; 10 g
carbohydrate; 2 g fiber