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Thai Basil Chicken

Skillet/Wok Serves 4


½ tsp crushed red pepper

¼ cup soy sauce

¼ cup dry sherry

½ cup fresh basil, chopped

2 cloves garlic, minced

1 Tbs fresh ginger, chopped

2 tsp cornstarch

1 lb boneless chicken breasts, cut into strips

3 Tbs vegetable oil

1 large onion, halved and thinly sliced



Mix together red pepper, soy sauce, sherry, basil, garlic, ginger, cornstarch, and chicken; set for 30 minutes.

Heat two tablespoons oil in skillet/wok.

With a slotted spoon, add chicken to hot oil, reserving marinade. Stir fry for four minutes. Add remaining oil and onion. Stir fry for two minutes. Add reserved marinade and cook for 1-2 minutes, until thickened. Serve over rice.

Herbs for Mom: 17 Easy and Delicious Recipes with Growing Instructions, 1996, Herb Bits, Norwalk, CT


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