• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Thai Basil Chicken

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1/4 lb Green beans
  • 1 tb Chopped ginger
  • 1/4 lb Yellow summer squash
  • 4 Hot chili peppers *
  • 1 lg Carrot
  • 1/4 c Soy sauce (sodium reduced)
  • 1 Sweet yellow pepper
  • 1/4 c Dry sherry
  • 3 Hot chili peppers*
  • 1/3 c Oil
  • 3 tb Chopped fresh basil
  • 1 lb Boneless chicken breasts
  • Chili oil (optional)
  • 1 tb Oil


*When handling hot peppers, use plastic gloves as oils are very hot and can
burn eyes. PREPARATION: For marinade, chop ginger and hot peppers and
combine in a glass dish with soy sauce, sherry and oil. Cut chicken into
1-inch cubes and put in marinade. Cover with plastic wrap and chill at
least 4 hours. Trim beans and cut into 1-1/2-inch lengths. Cut squash and
carrot into 1/8-inch diagonal slices. Seed yellow pepper and slice into
thin strips. Seed and chop hot peppers. COOKING: Heat wok over high heat
with the 1 tablespoon oil. While heating, remove chicken cubes from
marinade. Strain marinade and reserve liquid. Add chicken to wok. Stir fry
over medium high heat until chicken is almost done about 3 minutes. Remove
from work and set aside. Add beans, sliced carrot, and marinade to wok.
Cook about 2 minutes, stirring, and then add squash and peppers. Continue
cooking 2 minutes more. Turn off heat. Return chicken to wok and toss. Chop
and add basil and season with chili oil if desired.

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