Ingredients
Scale
- 3 tablespoons sesame oil
- 1 2-inch piece of ginger peeled and sliced into coins
- 6 cloves garlic peeled and left whole
- 4 scallions (both green and white parts) trimmed and cut into 1-inch pieces
- 1 teaspoon red-pepper flakes
- 2 pounds chicken thighs boneless or bone-in, cut into bite-size pieces
- ½ cup apple juice
- ¼ cup light soy sauce
- 2 cups fresh basil leaves thai basil or regular basil leaves
Instructions
- Heat a wok or large skillet over high heat; add 2 tablespoons of sesame oil.
- Add ginger, garlic, scallions, and red pepper flakes; cook for about 2 minutes until fragrant.
- Push the aromatics to the side; add the remaining sesame oil and then the chicken.
- Cook the chicken, stirring occasionally, until it is browned and begins to crisp on the edges (about 5 to 7 minutes).
- Stir in apple juice and soy sauce; bring to a boil.
- Reduce the heat and let it simmer until chicken is cooked through and sauce thickens (about 15 minutes).
- Remove from heat, stir in basil, and serve over rice.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Substitute regular basil with Thai basil for a more authentic flavor.
Serve with steamed rice to balance the flavors of the dish.
Can add more veggies to the stir-fry according to preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg