Thai Chicken with Mushrooms, Green Beans and Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 tablespoon(s) oyster sauce |
1 tablespoon(s) soy sauce |
1 tablespoon(s) cooking wine |
1/4 cup(s) chicken broth |
1 teaspoon(s) cornstarch |
1 teaspoon(s) sugar |
2 1/2 tablespoon(s) vegetable oil |
2 clove(s) garlic, minced |
1/2 teaspoon(s) salt |
3/4 pound(s) chicken breasts |
1/4 pound(s) mushrooms, stemmed & quartered |
1/2 cup(s) baby corn, cut into 1/4inch |
1 cup(s) torn basil leaves |
Directions:
1. In a small bowl, mix the oyster sauce with the soy sauce, cooking wine, chicken broth, cornstarch and sugar.
2. In a wok, heat 1/2 tablespoon of the oil over high heat. Add the beans and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a plate.
3. Add the remaining 2 tablespoons of oil to the wok and heat until smoking. Add the scallions, garlic and salt and stir-fry until the garlic is lightly golden, about 45 seconds. Add the chicken in 3 batches, waiting a few seconds between additions, and stir-fry until it barely turns white, about 2 minutes. Add the mushrooms, corn, jalapeños and green beans and stir-fry until the vegetables are crisp-tender, 2 to 3 minutes. Add the oyster sauce mixture and stir-fry until the chicken is cooked through, about 2 minutes longer. Stir in the basil, transfer to a platter and serve.
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