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Thai Basil Chicken

Thai Basil Chicken

INGREDIENTS

1 lb boneless chicken thighs, cut into bite sized pieces
2 green onions cut into 2″ lengths
1-1.5 cups Thai basil leaves, loosely packed
6 garlic cloves, minced
2 birds eye chilis chopped
2 tbsp neutral oil (I used Peanut)

SAUCE

1 tbsp oyster sauce
2 tsp light soy sauce
2 tsp dark soy sauce
2 tsp sugar
1/4 cup water

  1. Combine sauce ingredients, mix, and set aside. 
  2. This is a very fast cooking time, be quick. Heat oil in pan over high heat and add garlic and chili.  Cook for 10-20 seconds. 
  3. Add the scallion whites and chicken. Cook for a couple minutes until chicken no longer looks pink. 
  4. Add sauce and cook until sauce reduces to a silky, glossy consistency. It should coat the back of a spoon but slide off easily.  
  5. Toss green part of green onions into pan as well as the basil leaves.  Stir until wilted and turn off the heat. 
  6. Serve with hot rice.  Save some fresh basil, finely chopped scallions, and maybe some sesame seeds for garnish.  

 

Thai Basil Chicken

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Chicken Chop Suey

Chop Suey

Chop Suey is a uniquely Chinese-American dish created by Chinese immigrants during the Gold Rush era.  The dish has origins in the Taishan region of China, but there are many conflicting reports of when the dish was invented.  

INGREDIENTS

1/2 cup chicken broth
1/2 cup soy sauce
1-2 tbsp oyster sauce
2 tbsp cornstarch
1 tbsp sugar
1-1.5 lbs chicken, cubed into bite sized pieces
1 cup broccoli florets
2 carrots diced or julienned
1 small red or orange bell pepper cubed
4 mushrooms sliced
1 cup bok choy chopped
2 stalks celery sliced
1 onion sliced 
4 cloves of garlic sliced
1″ ginger piece minced
salt & pepper

1.  Combine chicken broth, soy sauce, oyster sauce, cornstarch and sugar and stir.  Set aside
2. Gather and cut all other ingredients.  
3. Heat pan to medium high heat and add neutral cooking oil.  Cook garlic, ginger, and half the onion until fragrant.  Add chicken and stir fry until chicken is no longer pink.  
4.  Stir sauce and add to pan.  Immediately add broccoli, carrots, and bell peppers.  Stir and cook for at least 2 minutes. 
5.  Add mushrooms and celery, stir, and cook for another minute. 
6. Add the rest of the onion, bok choy, and mushrooms.  Stir and cook for another minute. Adjust with salt and pepper to taste. 
7. Serve hot with a bowl of rice.