Thai Chicken In Ginger Sauce With Basil

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Velvet 1 lb of chicken breast meat sliced into 3 inch long 1/4 inch thick strips diagonally along the grain. (or just into strips). salt and pepper the chicken strips, and let them sit in fridge for 30 minutes, toss them into a ziplock bag with starch and shake to coat thoroughy. Let them sit for 10 minutes, spread them out on a spider or a strainer and dip into rapidly boiling water for no longer than 20-30 seconds. Goal is to cook just the starch.

Step 2

2. Add oil to the wok and add 1 Tsp minced ginger, 1 Tsp minced garlic, toss around for a bit.

Step 3

3. Add 1 Tsp soy sauce, and 1 tsp of fish sauce. Toss around

Step 4

4. Add the velveted chicken and stir fry 2 minutes or so. Add 1/2 cup of water and bring to boil. Velvet should be able to thicken it on its own if not add more starch in water.

Step 5

5. Add 1 cup of basil and stir fry to wilt. Salt and pepper.

Step 6

6. Serve with jasmine rice.