I lived in Columbus for several years and loved a Thai restaurant that served Basil Chicken. After years of trying to duplicate the recipe, I have come close with this stir fry recipe I have created by combining several recipes. I like to serve this recipe over Fried Rice and with an Egg Roll.
Basil Chicken Stir Fry
Prep time
Cook time
Total time
Author: Renée
Ingredients
- 2 teaspoons vegetable oil or sesame oil
- ¼ cup shallots
- 3 garlic cloves, minced
- 4 skinless, boneless chicken breasts, sliced thinly into 1 inch pieces
- 1 tablespoon fish sauce (can substitute soy sauce or even Worcestershire sauce)
- 2 teaspoons sugar
- 3 teaspoons soy sauce
- 1¼ teaspoons sriracha
- 1 Tablespoon cornstarch
- ½ cup chicken broth
- ¼ cup sliced basil leaves
Instructions
- Heat a large nonstick skillet over medium-high heat and add oil to pan. Add the shallots and garlic to pan; cook for 1 minute or until fragrant.
- Add cut up chicken to pan; cook 8-10 minutes or until chicken is done.
- Combine fish sauce, sugar, soy sauce, sriracha, cornstarch and chicken broth in a small bowl. Add mixture to skillet and cook for 3-5 minutes or until mixture thickens, stirring to coat chicken.
- Remove from heat. Stir in sliced basil leaves.
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