Thai Chicken Basil Stir Fry

Thai Chicken Basil Stir Fry


Stir-fry Sauce

  • 1 1/2 cups chicken broth
  • 3 tablespoons oyster sauce
  • 3 tablespoons Thai fish sauce
  • 2 teaspoons honey
  • 2 tablespoons shaoxing wine or dry sherry
  • 1/2 teaspoon sesame oil
  • 2 teaspoons wheat flour mixed with 4 teaspoons cold water to thicken


  • 4 chicken breast halves, boneless and skinless, cutinto 1/4 x 1-inch pieces
  • 2 tablespoons canola oil
  • 1 teaspoon coarse salt
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons fresh grated ginger
  • 4 teaspoons finely minced fresh garlic
  • 1 cup fresh green beans, cut into 1-inch 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)


  1. Stir Fry Sauce: (Make sauce first.) In medium size 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.
  2. 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.
  3. Add ginger, garlic, green beans and onions. Stir. Cook for approximately one more minute.
  4. 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.
  5. Add basil and stir well to combine.

Yield: 4 servings

Nutritional Information, Per Serving: 246 calories; 9 g fat; 1 gram saturated fat; 10 g carbohydrate; 2 g fiber

Recipe and photo credit (used with permission): National Chicken Council -