Who needs to order take out when you can whip up a delicious stir-fry for half the cost (and half the calories)? This chicken stir-fry recipe will rival anything you can bring home in a styrofoam container. We especially love the fresh basil and lime!
Chicken Stir-Fry Recipe
- ¾ cup of jasmine rice
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 3 chicken thigh fillets, thinly sliced
- 1 clove garlic, thinly slice
- 1 long red chile, seeds removed and thinly sliced
- 1 inch of ginger, peeled and thinly sliced
- 1 can baby corn, drained
- ½ cup basil leaves, torn
- 1 lime
- 2 tablespoons olive oil
1. Cook Rice
Place rice and 1¼ cups of water in a medium pot over a medium heat. Cover and bring to a boil, then reduce heat to low and continue to cook, covered, for another 12 minutes. Remove from heat and allow to rest, covered, while preparing the rest of the meal (at least 10 minutes).
2. Prepare Chicken
In a mixing bowl, combine oyster sauce, fish sauce, brown sugar, and ¼ cup water and set aside. On a large cutting board, slice chicken and garlic. Cut the chili in half lengthwise and scrape out the seeds with the tip of a knife. Discard the seeds and thinly slice the chili. Peel the ginger and then thinly slice it.
Heat 2 tablespoons olive oil in a wok or large pan over medium-high heat until just smoking. Add chicken to pan and stir-fry until golden, about 4 minutes. Add the sliced chili, garlic and ginger. Stir-fry for 30 seconds, and then add the oyster sauce mixture, and the drained baby corn. Cook for 1 minute more, and remove from heat. Top with the fresh torn basil leaves and a squeeze of lime.
4. Plate Dish
Spoon chicken stir-fry over a bed of steamed rice. Garnish with any remaining basil and lime wedges.