Yield: 4
Thai Basil Chicken
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
Sauce
- 3 tbsp chicken broth
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp honey
- 1 tsp cornstarch
Stir-Fry
- 1 tbsp sesame oil
- 3 boneless skinless chicken breasts, cut into 1 inch cubes
- 1 red chili pepper, thinly sliced
- 2 garlic cloves, minced
- 2 green onions, sliced
- 1 cup snap peas
- 1 cup fresh basil
Instructions
- In a small bowl, whisk together the sauce ingredients. Set it aside.
- In a large skillet, heat the oil over medium-high heat. Arrange the chicken in the skillet and season it with salt and pepper to taste. Cook the chicken, stirring occasionally, until it begins to brown, about 5 minutes. Stir in the chili, garlic, and green onion and cook until they are fragrant, 30 seconds. Pour in the sauce, and stir in the snap peas and the basil leaves. Cook, stirring, until the basil wilts and the sauce has thickened, about 30 seconds.
- Serve immediately topped with more basil.
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