Chinese cooking is all about mise en place. For many dishes, once you have all the prep ready, the cooking part only takes a few minutes. Seriously! This is a perfect example, as the stir-frying part literally takes 3 minutes, assuming you don’t have a weak stove.

snow peas, jalapeno, Chinese basil, garlic

The day before I made this dish, Lon told me he didn’t like Chinese/Thai Basil. Well, I already bought the ingredients so I decided to make it anyway. It turns out, he really liked this dish, and said it was better than any Basil Chicken he’s had at restaurants.

Basil Chicken
~2 servings

  • 1 1/2 cups diced chicken thighs
  • 2 teaspoons cornstarch
  • 2 teaspoons vegetable oil
  • 1 cup packed snow peas
  • 1 jalapeno, seeded and thinly sliced
  • 1 rounded tablespoon black bean garlic sauce
  • 1 cloves garlic, minced
  • scant 1/2 teaspoon sugar
  • 1/4 cup chicken broth
  • 3/4 cup Chinese basil leaves
  • rice to serve

Instructions –

1. In a small bowl, stir together chicken and cornstarch. Set aside.

diced chicken

2. Heat oil in a wok on high flame. Stir in chicken tossing rapidly for 1 minute, or until chicken changes color. Stir in snow peas, jalapeno, black bean garlic sauce, garlic, and sugar. Stir rapidly for 30 seconds. Add chicken broth and stir another 30 seconds. The liquid should quickly thicken into a sauce.

Basil Chicken in wok

3. Add basil and stir just until basil leaves wilt. Remove and serve with rice.

Basil Chicken over Rice

posted by jessica at 03:02 PM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.