Stir-fry Minced Chicken with Basil and Chili

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This dish is very easy to prep and cook. If you do not like it too hot and spicy, simply omit the ingredient. I prepared this dish for lunch as I was craving for Thai food. Also, in my refrigerator I only had ground chicken and some yard-long bean and the rest of the ingredients are from my pantry. 

I always enjoyed simple and easy dish and glad that I did it. You should give this a try and let me know how was it.




1½ pounds lean minced chicken

6 strings Yard-long bean/1 dozen French beans, cut into 1 inch long

1 small onion, peeled and sliced

2 large jalapeno, stem removed and sliced

1 large green bell pepper, seeded and sliced

1 ½ cups holy basil leaves

6 cloves garlic, peeled and minced

3 tablespoons canola/vegetable/corn oil



1 ½ tablespoon oyster sauce

3 teaspoons dark soy sauce

1½ teaspoons light soy sauce

1½ teaspoons fish sauce

1 tablespoon white cooking wine

½ teaspoon sambal oelek

¾ teaspoon raw sugar/granulated sugar



Heat a wok or frying pan with canola/vegetable/corn oil over medium-high heat. Add minced garlic, sliced jalapeno, sliced onions and sauté until garlic fragrant. Add ground chicken and continuing breaking up the chicken lumps and cook through well.

Add the yard-long bean/French bean pieces, sliced green bell pepper and stirring continuing for a minute or two. Add in oyster sauce, dark soy sauce, light soy sauce, fish sauce, white cooking wine, sambal oelek and raw sugar/granulated sugar, stir vigorous until well combined. Toss in the holy basil leaves and stir to combine. Serve the dish with a sunny side up fried egg with steam rice.


This entry was posted in Chindian Recipes, Chinese Recipes, Fruits and Vegetables, Poultry, South Asia. Bookmark the permalink.

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